Poached Eggs & Salmon Toast

Using a small saucepan, add water to about 8cm deep. Add vinegar, bring to the boil then reduce to a gentle simmer.

At the same time, crack the egg into a cup. Note: for a perfectly shaped poached egg, strain the egg with a small strainer for 30 seconds first. This removes the watery part of the white that creates the ‘untidy’ wispy tails.

Stir water with a wooden spoon to create a whirlpool, and gently slide the egg into the centre without touching the surface with the cup (this will disrupt the whirlpool).

Cook for about 1 1/2 minutes, then gently ‘roll’ the egg, and cook to your liking. Gently remove egg with a slotted spoon, draining excess water on paper towel.

Layer toast with smoked salmon and egg and season with salt and pepper. Scatter over dill and serve immediately.