A delightful twist on a classic Australian breakfast, combining savory flavors with a touch of indulgence.
Toast the English muffins until golden brown.
Ensure the muffins are evenly toasted for a perfect base.
Spread a teaspoon of Vegemite on each half of the toasted muffins.
Adjust the amount of Vegemite to your taste preference.
Place a slice of cheddar cheese on each muffin half.
Let the cheese slightly melt on the warm muffin for a better texture.
Poach the eggs in simmering water until the whites are set and the yolks are runny.
Add a splash of vinegar to the water to help the eggs hold their shape.
Place a poached egg on top of each muffin half with cheese.
Serve immediately to enjoy the eggs warm and runny.
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