Healthy, simple, fast and cheap. What more could we students want?
This really is the simplest meal to cook, ever. It’s like beans on toast, but replace the bargain beans with yummy nutritious goodness. I eat this as breakfast and lunch. Lunch?! Okay… so I am a petite 20 year old who a poached egg and 2 slices of wholegrain toast would fill, but for those of you who look at this with alarmed eyes and reach for your reserved ready meal, WAIT! 2 poached eggs IS acceptable and I promise you that served with a small salad, it will be sure to fill you up.
This is a great staple meal to fall back on if you ever find yourself with only half a loaf of bread in the freezer* and a couple of sorrowful eggs in the fridge (using fresh eggs gives the best results).
*TOP TIP: bread is to remain in the freezer at ALL times (unless you’re capable of eating around half a loaf a day- which I wouldn’t advise). Pry individual slices only out at a time- nobody wants to be the owner of a mould ridden loaf.
What you’ll need: Serves 1
2 slices wholegrain bread
Smearing of butter
How to cook it:
– Place a pan of boiling water on the hob
– Crack the egg into a mug and make sure no crafty pieces of shell fell in
– Tip the egg into the water and admire the magical swirling and whirling of egg white
– Leave for 3- 4 minutes to cook (a little longer if you don’t want a runny yolk)
– Pop your toast down
– Wait patiently for it to pop back up and lightly smear it with butter
– Now scoop that heavenly goodness out of the pan! – use a slotted spoon and gently shake off any excess water to avoid soggy bread
– Put it on top of your toast and enjoy!