Ingredients: 2 slices your choice of toast 2 eggs 1 cup water 1 tsp vinegar or lemon juice matcha sea salt (to taste) coarse ground black pepper (to taste) butter (optional)
Poach eggs in a deep saucepan containing at least 3 inches of water. Add either vinegar or lemon juice to the water (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover for a few minutes. Always remove eggs with a slotted spoon. Toast the bread and spread butter (optional). Place the poached eggs on each slice of toast. Season to taste withmatcha sea saltand black pepper. Serve with sliced tomatoes, vegetables or country fried potatoes and hot cup ofmatcha tea.