Yeah. I can find bread without artificial additives okay, trouble is that it is still really sweet because of added honey or raisin juice or molasses or whatever. Having trouble finding bread that is suitable for savory things - like eggs on toast...

That is about how I poach my eggs... I was just worried about the salmonella thing. The pack says to cook them until the yolks are hard... I didn't do that but I did decide to fry them instead so I turned them over to make sure the yolk was properly heated all the way through and so it was cooked hard on the outer layer at least... I get organic freerange... How worried about salmonella do I need to be? I guess the idea is to heat the yolk to a certain temp to kill the salmonella bugs??

I used to poach my eggs just to the point where the transluscent outer had lost its transluscence and turned white. Should I cook 'em a little more than that, though?