- 1 medium egg
- Malt vinegar
- 1 slice of Rye bread
- Poach your egg to your own taste. 8 minutes is lovely and semi-soft :)
- Remember the secret of poaching is never boil the water! a very light simmer is perfect. Add a splash of malt vinegar to hold your egg whites tight.
- Prepare your slice of Rye (toasted or plain is fine)
- Slice on the poached egg
- Remember to season the egg, and no butter allowed