Poached Eggs On Toast And More!

★★★★★ 2 Reviews
colleenlucky7 avatar
By Colleen Sowa
from La Crosse, WI

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...

serves 1
prep time 5 Min
cook time 10 Min


  • EGGS
  •   4
    inches boiling water in a small pan
  •   1 tsp
    white vinegar
  •   2 large
    salt and pepper (to taste)
  •   2 slice
    favorite bread (toasted)
  •   1 Tbsp

How To Make

  • 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.

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