Poached Eggs On Toast And More!
This is one of the first recipes that she taught to me when I was a very little girl.
*** If you omit the toast, make the poached eggs and put on a plate with asparagus, and fried potatoes, you have a very elegant dinner!
*** Next time you make a "Chef's Salad", make croutons with the toast in a skillet, top the salad with poached eggs instead of boiled eggs! This too is a bit more elegant than the usual chef's salad.
Have fun with poached eggs!
This is a photo from internet...
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- inches boiling water in a small pan
- 1 tsp
- white vinegar
- 2 large
- salt and pepper (to taste)
- 2 slice
- favorite bread (toasted)
- 1 Tbsp
1Prepare the toast, spread with butter while hot. Cut the toast into 1-inch squares. Set aside.
2Put vinegar into boiling water. Turn down the heat. Add the eggs one at a time in separate sides of the pan. Cook for about 3-4 minutes (egg yolks should be partially runny while the egg white should be totally cooked).
Using a large slotted spoon: carefully scoop out the eggs, one at a time, drain, place on top of the buttered toast. Sprinkle with salt and pepper to taste.