Matcha Poached Eggs and Toast with Matcha Salt
Tender poached eggs sit on buttered toast, dusted with fragrant matcha salt for a simple, elegant breakfast that tastes clean and subtly earthy.
Matcha Poached Eggs and Toast with Matcha Salt is a simple, elegant breakfast. The matcha adds a subtle earthy, umami note that lifts the richness of the yolk, turning a classic toast‑and‑eggs combo into a refined, Japanese‑inspired bite perfect for slow mornings or brunch.
Ingredients
- Dab of unsalted butter for the poaching cups or 1 tablespoon white vinegar
- 4 large eggs, preferably organic
- 2 slices toast
- Match Salt
- Freshly ground black pepper
Instructions
- Butter the poaching cups if you’re using a dedicated egg poacher. Alternatively, bring a small
pot of water to a simmer, add the vinegar, and carefully crack the eggs into the simmering
water. Poach the eggs until the yolks are about halfway between liquid and solid, 4 to 5
minutes for both methods. - Gently turn them out on a paper towel to absorb any excess moisture. Roll them onto a
warmed plate or arrange on the toast. - Generously season with Matcha Salt and freshly ground black pepper. Serve at once.
Notes
- Serves 2
