A practical and stylish breakfast in which a soft-poached egg with a runny yolk is placed atop toasted whole wheat bread, flavored with dill. Both light and hearty, this plate is perfect for those who want to start the day elegantly.
Toast the bread slices in a toaster or pan until crisp, spread butter on them, and place on a serving plate.
Bring water to a boil in a pot, add the vinegar, and lower the heat. Crack the eggs into a small bowl and slide them into the water one by one; cook for 3 minutes, until the whites set and the yolks stay runny. Remove with a slotted spoon and drain.
Set the poached eggs on top of the toasted bread. Sprinkle salt, black pepper, and chopped dill on top, and serve immediately.
Important: Toast the bread before the egg is ready; a poached egg set on hot bread is the tastiest. Caution: The vinegar added to the poaching water helps the whites hold together — don't add salt to the poaching water, as it makes the whites spread. Contains egg and gluten (bread).
Before sliding the poached egg into the water with a ladle, crack the egg into a small bowl first — this keeps the white more compact. You can also add a pinch of red pepper flakes or grated cheese on top.
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