- 2 eggs per person, at room temperature
- 2 Tbsp cider vinegar
- toasted bread
- small handful of chopped parsley and chives
- cracked salt & pepper to taste
Fill a large shallow pan with water and heat to a rolling boil. Add vinegar.
Break an egg into a small cup and reduce to a simmer.
Gently pour the egg into the water and repeat with additional eggs.
Cook gently for 3 - 5 minutes, until the yolk is set and the white is almost firm.
Lift the eggs out using a slotted spoon and drain.
Serve on top of toasted bread and sprinkle with freshly chopped parsley and chives, cracked pepper and salt.