Eggs make a healthy and enjoyable choice for breakfast or lunch, but rather than fry them in oil, which often makes them sickly and greasy tasting, poaching is the perfect solution.

Poached eggs on toast

Nothing beats a good poached egg, with a thin layer of fully cooked, non-rubbery white and a warm, runny yolk.

The fresher the egg, the better the result when it comes to poaching. Stale eggs will simply separate and you’ll be disappointed with the outcome. I always maintain that organic and free range eggs are tastier and have better yolks – that may be a matter for debate, but I also prefer to think of the welfare of the chicken before the impact on my pocket.

Some people swear by their egg poachers and others suggest that you need to add a little vinegar to your boiling water for perfect results. I’ve never been particularly impressed with egg poachers and have often ended up with over rubbery or jelly-like whites when I’ve tried to use them. I’ve also heard of people poaching their eggs in a small cup that is placed into the pan or using a ladle as a makeshift egg poacher.

For perfect poached eggs, select a good quality, fresh egg and crack it into a cup. Prepare a pan of boiling water, and simply tip your egg in when it’s boiling really vigorously. It will usually take 3 to 4 minutes for the egg to be ready – simply scoop it out with a large enough spoon and drain off any excess water. Serve on granary toast with lashings of butter, a couple of warmed plum tomatoes and a drizzle of balsamic vinegar. Simple but delicious.