Top tip for Perfectly Poached Eggs

Slotted spoons and Vinegar at the ready, who doesn’t love a protein packed, perfectly poached, pocket rocket.

There is no skill, only practice in poaching an egg.

Here’s my top tip:

🍳 Lift the egg out of the water after 3 mins and gently press the yolk with a tsp – if it is spongey but still slightly firm, it is done. Do it once and you’ll know what I mean!

Poached Eggs Recipe


  • 2 Eggs
  • Splash of White Wine Vinegar
  • 1/4 – 1/2 Avo depending on how much you like Avo!
  • Good handful of Spinach
  • 2 slices of Bacon
  • I used Leek Sprouts for garnish
  • Chilli Jam/Tomato/Pepper Relish


  1. Boil a pot of water (3/4 full).
  2. Turn it down to a simmer.
  3. Add a splash of White Wine Vinegar.
  4. Crack an egg into a cup and tip it into the pot in one fluid motion.
  5. Do the same with the other.
  6. Chop and cook the rest of the ingredients in a frying pan (except the Avo)
  7. After 3 mins use tip above!
  8. Use slotted spoon to remove and place on paper towel to dry.
  9. Layer up the ingredients on top and pierce that yolk like nobody’s watching!



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