When it comes to breakfast, I am a savory girl. So these “Poached Eggs with Veggies on Toast” are my jam! This breakfast is a great way to get your protein (eggs), healthy fats (avocados) and veggies (your choice of greens and tomatoes) in your first meal of the day. And in less than 10 minutes!
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Poached Eggs and Veggies on Toast on white plate with silver fork

Poached Eggs and Veggies on Toast:

This breakfast is classic favorite. Toasted bread, with tomatoes, a poached egg and any greens you have on hand! Yep, it’s that simple, but oh so good. I use baby arugula, baby spinach, baby kale or micro-greens.

Poached Egg and Veggies on toast, seasoned with fresh black pepper, set on a white plate with a fork


How to Poach an Egg!

When it comes to this breakfast, each component is important, but the star of the show is definitely those gorgeous poached eggs! You don’t need any special tools to poach an egg, just a small pot and and a spoon. I have instructions in the recipe, below but it really helps if you watch this video tutorial on how to poach the perfect egg click. You’ll notice a few things I did in the video that make a big difference in how your eggs come out: I use a small pot, I add a tiny bit of white vinegar to the water, and I create a vortex in the water so the egg keeps a great shape. But most the most important tip I can give you is to  use super fresh eggs! FUN FACT: fresh eggs are best for poaching and older eggs are best for boiling. Now let’s talk timing. I love a runny yolk, my husband likes a firm yolk. No matter how you like yours, it’s all about timing. Poach eggs 2-3 minutes for runny, 3 1/2 minutes for slightly runny, 4-5 minutes for cooked through.


A white plate with Poached Eggs and Veggies on Toast with tomatoes in the background


More Breakfasts Made with Toast?

I have a ton! Try my Avocado Toast, Burrata Toast, or French Toast!

The Recipe: Poached Eggs with Veggies on Toast

What you need: toaster, a small pot,  and if you need a short little tutorial watch this video!

Poached Eggs with Veggies on Toast
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Use your favorite bread and whichever greens you wish to make this quick easy breakfast! Gluten free bread works great too.

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, easy brunch recipe, party recipe
Servings: 2 servings
Author: Linda Spiker
For Poached Eggs:
  • 2 fresh organic eggs, poached
  • 1 tablespoon white vinegar
For toast:
  • 2   slices of your favorite bread, I use gluten free sourdough
  • small handful of greens (baby spinach, baby kale, Baby arugula. micro greens etc...)
  • 4 slices tomato, or 4 cherry tomatoes halved
  • Sea salt  freshly ground pepper, to taste
  • Butter
For poached eggs: Watch video posted above to learn to poach eggs
  1. Set a small pot of water to boil. Water should be 3" deep. Add 1 tablespoon white vinegar to water, bring to a rolling boil.

  2. While waiting for water to boil, cut tomatoes

  3. Grab a small bowl and carefully crack two eggs into bowl, set aside

  4. When water is boiling, pop toast into the toaster

  5. Take a large spoon in one hand and the bowl with eggs in the other, swirl boiling water smoothly and quickly until a vortex forms and pour those eggs right in the center. Poach eggs 2-3 minutes for runny, 3 1/2 minutes for slightly runny, 4-5 minutes for cooked through.

  6. Remove eggs from water with a slotted spoon and set on a paper towel, gently turn

  7. Butter toast, place eggs, greens and tomatoes on toast. Sprinkle with sea salt and pepper.




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