Prep ingredients: thinly slice the onion (about 2–3 mm). Finely mince the garlic. Chop the parsley and set aside. Cracking eggs into individual small bowls or cups will make poaching easier and reduce the risk of broken yolks.

Warm the garlic-onion oil: in a medium nonstick or stainless-steel skillet, warm 1 tablespoon of the olive oil over medium-low heat. Add the sliced onion and a pinch (about 1/4 tsp) of salt. Cook slowly — stir every 2–3 minutes — for 8–10 minutes until the onion becomes soft and translucent and edges show a light golden color. Cooking onions slowly extracts sweetness without burning them; high heat browns too fast and can create bitter notes that may upset a sensitive stomach.

Add garlic and finish the aromatics: add the minced garlic to the pan and cook for 30–45 seconds until fragrant, then remove from heat and stir in the remaining 1/2 tablespoon olive oil. Garlic releases its best flavor quickly; cooking it only briefly prevents bitterness and keeps it gentle on digestion.

Toast the bread: while the onions cook, heat a heavy skillet or a toaster and toast the whole-grain bread until golden and crisp — about 2–3 minutes per side in a skillet or 2 cycles in a toaster. Toasting creates a sturdy base that won’t go soggy under the eggs and adds a pleasant nutty texture.

Bring the poaching water to barely a simmer: in a wide, shallow saucepan, bring 1.5 liters of water to a gentle simmer (not a rolling boil). Add 1/2 teaspoon salt. A calm simmer gives you control so the egg whites set around the yolk; vigorous boiling tears the whites and causes uneven poaching.

Create a gentle whirlpool and poach: stir the water to create a gentle vortex, then carefully slide one egg from its bowl into the center. Poach 3–3½ minutes for a runny yolk or 4 minutes for a slightly more set yolk. Remove with a slotted spoon and drain briefly on a paper towel. The whirlpool encourages the white to wrap neatly around the yolk for an attractive, restaurant-style shape.

Assemble: Arrange two slices of toasted whole-grain bread per plate. Spoon a generous portion of the warm caramelized onion and garlic oil over each slice — the warm oil will slightly soften the toast for a pleasing contrast and carry the onion flavor into the bread.

Top with eggs and finish: gently place two poached eggs (per plate) on the prepared toast. Season with the remaining salt and freshly ground black pepper to taste. Sprinkle chopped parsley over the eggs and drizzle any leftover warm oil from the pan on top. The fresh parsley adds brightness and a slight herbaceous lift that helps balance richness.

Serve immediately: slide onto plates and eat right away — poached eggs are at their best warm and slightly runny. Plate-leveling note: if you're serving later than 3–4 minutes after poaching, keep eggs in warm (not hot) water to maintain texture without overcooking.