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Poached Eggs with Veggies on Toast

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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.