Poached Eggs On Toast And More!

Colleen Sowa

By
@colleenlucky7

My grandmother Mabel Kennedy Sullivan use to make this frequently.

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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Comments:

Serves:

1

Prep:

5 Min

Cook:

10 Min

Ingredients

EGGS

4
inches boiling water in a small pan
1 tsp
white vinegar
2 large
eggs
salt and pepper (to taste)

TOAST

2 slice
favorite bread (toasted)
1 Tbsp
butter

Directions Step-By-Step

1
Prepare the toast, spread with butter while hot. Cut the toast into 1-inch squares. Set aside.
2
Put 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.

About this Recipe

Course/Dish: Eggs