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.
serves1 or 2
Ingredients For poached eggs on toast
of bread (toasted & buttered)
black pepper, add according to taste
dried parsley flakes, optional
How To Make poached eggs on toast
Lightly grease a deep skillet, or a saucepan. (I spray the skillet or saucepan with a no-stick cooking spray.)
Add 1-inch of water to the skillet, but if using the saucepan, add 1-1/2-inches of water.
To the water, add the 1/4 teaspoon of salt; then heat water just to boiling.
Break eggs into 2 separate custard dishes.
When the water comes to a boil, carefully slip the eggs into the skillet or saucepan.
Cover the pan or skillet, and cook over low heat for 3 minutes.
Remove poached eggs with a slotted spoon or pancake turner.
Serve poached eggs on buttered toast, then season with black pepper and a light sprinkle of dried parsley flakes.
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