Poached Eggs And Wholemeal Toast

300 ml/ 1/2 pint water
pinch of salt
4 eggs
4 slices wholemeal bread
25 g/1 oz polyunsaturated margarine
1 teaspoon yeast extract

Put the water and salt in a small pan and bring to the boil. Crack one egg, into a cup. Using a spoon, stir the water very quickly to create a 'whirlpool'. Slide the egg into the water, then simmer for 3 minutes until the egg is firmly set.

Toast one slice of bread lightly on both sides, then spread with margarine and a little yeast extract. Remove the egg from the pan with a slotted spoon and place on top of the toast. Serve immediately. Repeat this method with the remain- tug eggs and bread.

SERVES 4