@ 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
prep time5 Min
cook time5 Min
POACHED EGGS ON TOAST
1 - 4 slice
1 - 4 medium
butter or margarine
pan (i use small skillet or sauce pan)
1 1/2 c
ADDITIONAL OPTIONAL INGREDIENTS
butter or margarine
salt and pepper to taste
paprika or cayenne powder to taste
How To Make
Toast 1 to 4 slices of bread.
Cut buttered toast into 3 sections.
Cut the 3 sections in the other direction, into 3 sections.
Loosen the toasted bread cubes and scatter around plate a bit.
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 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.
When the eggs look about half cooked as in this photo they are ready to be turned over in the low boiling water.
Use a slotted spoon to gently turn the eggs over during cooking... and also to remove from water and draining.
Gently remove each egg from hot water, drain.
Place the eggs gently on the squares of buttered toast.
Add a couple pats of butter on top of the hot eggs and salt and pepper to taste.
Sprinkle with paprika or cayenne pepper.
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