Poached Egg on Toast

(SERVES 2)

• 2 slices toast
• A scraping of low-fat spread
• 10 ml/2 tsp vinegar
• 2 eggs

Spread the toast with the low-fat spread and keep warm. Meanwhile, fill a frying pan
(skillet) with water and add the vinegar. Bring to the boil and reduce to a gentle simmer.
Break one off the eggs into a cup and gently slide into the water. Repeat with the
remaining egg. Cook gently for about 3 minutes for a soft cooked egg, or upto 5 minutes for
a head one. Remove from the pan with a fish slice and slide on to the toast. Serve straight
away.

Serving suggestions: see Grilled Grapefruit (left).