poached eggs on toast and more!
(2 ratings)
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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(2 ratings)
yield
1
prep time
5 Min
cook time
10 Min
Ingredients For poached eggs on toast and more!
- EGGS
-
4inches boiling water in a small pan
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1 tspwhite vinegar
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2 lgeggs
-
salt and pepper (to taste)
- TOAST
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2 slicefavorite bread (toasted)
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1 Tbspbutter
How To Make poached eggs on toast and more!
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1Prepare the toast, spread with butter while hot. Cut the toast into 1-inch squares. Set aside.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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