Adapted from The Breakaway Cook
This recipe is so bare-bones, you could skip making the matcha salt and instead sprinkle both flaky salt and matcha over the eggs. Careful, though! You might find a matcha landslide careens onto your eggs if you’re not judicious.
- Stir the salt and matcha together in a small container until the salt is fully green. This mixture will last for ages, so best to mix it together in a jar or some such container in which you can store it.
- Toast and butter the bread. Do this first so you don’t have to worry about it while the eggs are poaching.
- Poach the eggs in your favorite manner. Mine is to bring a small saucepan about ⅔ full of water to a simmer over the lowest possible heat. If you want to lessen the chances of straggly egg whites, first crack each egg, one at a time, into a fine-mesh strainer, and scrape off any whites that pass through the strainer’s bottom. Then add the remaining egg to the saucepan, stirring gently so the egg doesn’t stick to the base of the pan. Repeat with the other egg. Each egg should cook for about 4 minutes, or until the whites are set.
- Lift the finished eggs from the saucepan with a slotted spoon or spider strainer and onto a towel to blot moisture from the egg while it’s in the straining implement. Gently slip the eggs onto the buttered toast. Sprinkle the top of each egg with a bit of matcha salt. Eat!
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He has worked in magazines, kitchens, newsletters, restaurants and a bunch of other environments he can’t remember right now. He has also been the editor in chief of both liquor.com and Tasting Table.