Poached Eggs on Toast

Cindi Bauer

By
@DomesticGoddess

I love poached eggs on toast, but never knew quite how to make them till I found these easy instructions in my 1979 Pillsbury Cookbook, a cookbook which I've had for over 30 years. This is a tried and true recipe!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
1
Method:
Stove Top

Ingredients

1 slice
of bread (toasted & buttered)
2
eggs
1/4 tsp.
salt
black pepper, add according to taste
dried parsley flakes, optional

Step-By-Step

1Lightly grease a deep skillet, or a saucepan. (I spray the skillet or saucepan with a no-stick cooking spray.)
2Add 1-inch of water to the skillet, but if using the saucepan, add 1-1/2-inches of water.
3To the water, add the 1/4 teaspoon of salt; then heat water just to boiling.
4Break eggs into 2 separate custard dishes.
5When the water comes to a boil, carefully slip the eggs into the skillet or saucepan.
6Cover the pan or skillet, and cook over low heat for 3 minutes.
7Remove poached eggs with a slotted spoon or pancake turner.
8Serve poached eggs on buttered toast, then season with black pepper and a light sprinkle of dried parsley flakes.

About this Recipe