poached scramble eggs on toast
That garlic crunch oil is so good, but not necessary. The only place I can find it is on the World Market website or store.
yield
2 serving(s)
prep time
5 Min
cook time
5 Min
method
Stove Top
Ingredients For poached scramble eggs on toast
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4 lgeggs
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0salt
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2 tspgarlic crunch oil
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2 slicebread
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2 tspbutter
How To Make poached scramble eggs on toast
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1Crack the eggs two at a time in a fine mesh strainer and let the thin white drip through. Not all the white, just the real thin part. Place the eggs in a bowl and repeat with the other 2 eggs. Beat the eggs until they are mixed well.
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2Place a pot on the stove with about 5 inches of water and bring to a boil.
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3Toast the bread and butter them.
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4When the water is boiling, whisk the water to make a whirlpool. Pour the eggs in fast, then cover the pot. Count to 30 and uncover.
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5Remove the eggs with a slotted spoon to a paper plate lined plate.
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6Top each of the pieces of toast with the egg mixture. Sprinkle with salt and top with the garlic crunch oil.
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