An easy, elegant breakfast of poached eggs with runny yolks on toasted whole-wheat bread, flavored with dill. This light yet satisfying dish is a lovely way to start the day.
Toast the bread slices in a toaster or skillet until crisp. Spread them with butter and place them on serving plates.
Bring the water to a boil in a saucepan and add the vinegar. Reduce the heat. Crack the eggs into a small bowl and gently slide them into the water one at a time. Cook for 3 minutes, until the whites are set and the yolks are runny. Lift them out with a slotted spoon and drain.
Place the poached eggs on the toast. Sprinkle with salt, black pepper, and chopped dill, and serve immediately.
Important: Toast the bread before the eggs are ready; poached eggs are best served on warm toast. The vinegar added to the poaching water helps the whites hold together. Do not add salt to the poaching water, as it can make the whites spread. Contains eggs and gluten (from bread).
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