Poached Eggs on Sourdough Toast

As spring rolls around, Chickens naturally start laying eggs in abundance.

I love eating eggs all year round, but spring is the perfect season to go with the flow and eat what nature is naturally providing for us in a larger and more frequent quantity.

There are lots of ways to prepare eggs.

For example, I love frittatas and can eat them for breakfast, lunch, or dinner. Here’s a bunch of yummy Frittata recipes for you.

But, if you are looking for an easy, breezy breakfast that can be prepared in 5 minutes or less, poached eggs on toast are a classic!

Plus, one of my favorite things to do is soak up that runny yolk with a piece of buttered sourdough toast. Oh my gosh!! Mouthful of bliss!

Enjoy your eggs.

Poached Eggs on Sourdough Toast
Prep time
Cook time
Total time
Recipe type: breakfast
Cuisine: Food is medicine
Serves: 1 serving
  • Pastured eggs (1-2 per person)
  • Water
  • 1-2 tbsp. organic vinegar
  • Whole Grain Sourdough Bread
  • Grass-Fed Butter or olive oil
  1. Bring water to a boil in a small saucepot.
  2. Lower the heat to medium/high, add vinegar, and stir the water briskly in one direction.
  3. Crack an egg into a small cup first and then gently slide the egg into the swirling water.
  4. You can do 2-3 eggs at a time
  5. Cook eggs 3-5 minutes depending on how firm you like your egg.
  6. Remove eggs with a slotted spoon and dry on a paper towel.
  7. Season with salt and pepper.
  8. Slather toast with butter.
  9. Lay the poached egg(s) on top of toast.