CookEat Recipe
Polish Vinegar-Poached Eggs on Toast
Eggs poached in a strong vinegar-water bath, served on buttered toast with a sweet-sour pan sauce.
Method
Steps
Step 1
Bring vinegar and water to a gentle simmer in a narrow pan. Break eggs one at a time into small cups and slip into bath; poach until whites and yolks are set, checking 74 °C.
Step 2
Lift eggs and season. Pour off most liquid, leaving about 120 mL; add butter and sugar and boil briefly into a sharp sweet-sour sauce.
Step 3
Butter hot toast, place one egg on each slice and spoon a restrained amount of sauce over. Serve immediately.
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