GOOD OL' POACHED EGGS ON TOAST

Ellen Bales

By
@Starwriter

As I was making this for breakfast this morning it occurred to me that there may be a few cooks out there, especially young ones, who don't know how to poach an egg or have never tried it. Or maybe they're intimidated like I was. When I tried to follow the directions in the cookbook it was a disaster every time. It wasn't until I actually SAW a TV chef poach eggs that I finally "got it." And now it's one of my favorite comfort food breakfasts!


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Comments:

Serves:

1 or 2

Prep:

10 Min

Method:

Stove Top

Ingredients

2 large
eggs
1 tsp
white vinegar
2 slice
bread
1 or 2 Tbsp
butter
salt and pepper to taste

Directions Step-By-Step

1
Place about 2 inches of water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low as soon as water starts to boil. Add the vinegar to the water.
2
Break each egg carefully, so as not to break the yolk, into a separate cup and carefully add each to the water. Cook uncovered for 3 minutes.
3
Remove eggs from pan with a slotted spoon and drain on paper towels while the bread is toasting.
4
Butter the toast and, again with a slotted spoon, lay each egg atop a slice of buttered toast. Salt and pepper to your taste.
5
NOTE: The addition of vinegar to the water helps the whites of the eggs firm up and not spread out into the water.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #butter, #eggs, #toast