Real Recipes From Real Home Cooks ®

good ol' poached eggs on toast

★★★★★ 2
a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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!

★★★★★ 2
serves 1 or 2
prep time 10 Min
method Stove Top

Ingredients For good ol' poached eggs on toast

  • 2 lg
  • 1 tsp
    white vinegar
  • 2 slice
  • 1 or 2 Tbsp
  • salt and pepper to taste

How To Make good ol' poached eggs on toast

  • 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.