Farmstall brown bread and freshly laid poached eggs

One of the treats of staying in Ireland for these past few months is having the opportunity to be close to nature, the outdoors, and family. After enjoying a Sunday walk through Glendalough last week, we stopped at this small farm stall selling homemade seed loafs, brown breads and delicious Oxford lunch cakes. We couldn't leave without purchasing and supporting!

This morning I topped the pumpkin seed brown bread loaf with poached eggs given to us from my partner's mother, fresh from her garden, where her hens run free.

Together they make the perfect free range homemade breakfast!

The perfect poached egg

How to poach an egg - this is how, after much trial and error, I have learned how to poach an egg

In a small saucepan, heat some water until boiling, add some malt vinegar - a few splashes will do.

Remove the pan from the heat now, so the bubbles settle, crack and settle the egg into the pan gently.

Now replace the pan to the heat, turning down the temperature so as not to have the water bubbling again. This will only disperse the egg and overcook it.

Allow the egg to rest in the hot water for about 7 mins (or longer for a firmer yolk) and remove gently when ready - serve with wilted spinach on toast. Perfect power breakfast! 

I heart fried eggs