Poached Egg & Watercress on Toast
A UK lunch recipe with 430 kcal and 22g of protein per serving, costing roughly £1.45 to make.
430kcal
22gProtein
53gCarbs (est.)
14gFat (est.)
£1.45Per serving
Ingredients
- eggs2
- wholemeal bread2 slices
- watercress30g
- butter10g
- cherry tomatoes80g
Method
- Bring a pan of water to a bare simmer. A splash of vinegar helps the whites hold together but is not essential with fresh eggs.
- Crack each egg into a cup and slide it into the water. Poach for 3 minutes for a soft yolk, 4 for firmer.
- Toast and butter the bread while the eggs cook.
- Halve the tomatoes and scatter them with the watercress over the toast.
- Lift the eggs out with a slotted spoon, drain on kitchen paper for a few seconds so the toast stays crisp, then set on top and season.
Meal-prep note
Not a make-ahead dish — poached eggs and toast are both worse for waiting. It takes five minutes from cold.
Want a whole week
built around your macros?
Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.