poached eggs on toast

★★★★★ 2
a recipe by
Colleen Sowa
La Crosse, WI

@ Kim: Your Requested Recipe My dear grandmother Mabel made this often when I was a little girl. I was very ill as a child, & missed a lot of school, I was so lucky to have my grandma to teach me reading, writing, math, cooking and sewing. it was like an old fashioned education. I can almost see her making this recipe & coaxing me to eat it. We spent a lot of time together. I love how the memories of breakfast with grandma trigger so many wonderful times we had together. This recipe is easy, and very good. Make memories for your family too. Play With Your Food ! xo

★★★★★ 2
serves 1
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For poached eggs on toast

  • 1 - 4 slice
  • 1 - 4 md
  • 2 Tbsp
    butter or margarine
  • 1 sm
    pan (i use small skillet or sauce pan)
  • 1 1/2 c
    water, boiling
  • 1
    slotted spoon
  • butter or margarine
  • salt and pepper to taste
  • paprika or cayenne powder to taste

How To Make poached eggs on toast

  • 4 slices of buttered toast.
    Toast 1 to 4 slices of bread. Butter toast.
  • 2
    Cut buttered toast into 3 sections.
  • I cut the stack of toast into 3 sections,  then I cut them in the other direction into 3 sections...
    Cut the 3 sections in the other direction, into 3 sections.
  • I loosen the bread cubes up and spread them around the plate to my liking.
    Loosen the toasted bread cubes and scatter around plate a bit.
  • I always break eggs into a saucer or small bowl one at a time.  This is what a healthy egg looks like... the yolk is thick and has a nice round
    Break 1 to 4 eggs, one at a time onto a saucer or small bowl... ***Notice how thick and "domed" the egg yolk is... the taller and rounder... the fresher... ***The egg white should be thick not thin.
  • Put 1 - 4 eggs into low boiling water one at a time, splashing them gently with some of the hot water in pan.
    Put 1 egg at a time into pan of boiling water, cooking 1 -4 eggs at a time. This should be a low boil. *** 1 egg to each slice of toast.
  • 1 egg for each piece of toast.
    When the eggs look about half cooked as in this photo they are ready to be turned over in the low boiling water.
  • Remove one egg at a time, draining the water off.
    Use a slotted spoon to gently turn the eggs over during cooking... and also to remove from water and draining.
  • Drain off liquid and gently place on cut up toast.
    Gently remove each egg from hot water, drain.
  • This is 4 pieces of toast cut up with 4 poached eggs on top.
    Place the eggs gently on the squares of buttered toast.
  • Optional:  Add a couple of pats of butter, salt and pepper to taste.
    Optional: Add a couple pats of butter on top of the hot eggs and salt and pepper to taste.
  • Optional:  Put butter on top salt and pepper, paprika or cayenne pepper.
    Optional: Sprinkle with paprika or cayenne pepper.