Real Recipes From Real Home Cooks ®

poached eggs on toast

Recipe by
Cindi M. Bauer
Marshfield, WI

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 many years.

yield 1 or 2
method Stove Top

Ingredients For poached eggs on toast

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

How To Make poached eggs on toast

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