Poached eggs are both delicious and healthy. They're often served on top of fish, gammon steaks or asparagus. They're also the star ingredient of eggs Benedict – one of the tastiest breakfasts to ever exist!

When poaching eggs, ideally use fresh eggs and keep them the fridge until ready to poach. Fresh, chilled eggs are more likely to hold together when poaching. Here's how to ensure you get that perfectly runny yolk and solid white every time.

Geoffrey Smeddle serves poached eggs with grilled asparagus, balsamic and Parmesan for a delicious starter or try Mark Jordan’s classic dish of Fillet of cod with poached hen’s egg, crushed Jersey Royals and chive butter. Try Sally Abé's Eggs Florentine recipe too – a dish very similar to eggs Benedict but with spinach instead of ham.