Poached Eggs on Sourdough Toast


  • Pastured eggs
  • 3-4 cups water
  • 1 tbsp. vinegar
  • Whole Grain Sourdough Bread
  • Grass Fed Butter or olive oil

Bring water to a boil in a small saucepot.

Lower the heat to simmer, add vinegar, and stir the water briskly in one direction.

Crack an egg into a small cup first and then gently slide the egg into the swirling water.

Cook eggs 3-5 minutes depending on how firm you like your egg.

Remove egg with a slotted spoon and dry on a paper towel.

Prepare toast with butter or olive oil.

Lay poached egg on top of toast.

Season with sea salt and freshly cracked black pepper.