poached eggs on toast and more!
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...
prep time
5 Min
cook time
10 Min
method
---
yield
1
Ingredients
- EGGS
- 4 - inches boiling water in a small pan
- 1 teaspoon white vinegar
- 2 large eggs
- - salt and pepper (to taste)
- TOAST
- 2 slices favorite bread (toasted)
- 1 tablespoon butter
How To Make poached eggs on toast and more!
-
Step 1Prepare the toast, spread with butter while hot. Cut the toast into 1-inch squares. Set aside.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Eggs
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