Best Poached Eggs On Bacon Toast Recipes

POACHED EGGS ON TOAST

Steps:

• 1. Lightly grease a deep skillet, or a saucepan. (I spray the skillet or saucepan with a no-stick cooking spray.)
• 2. Add 1-inch of water to the skillet, but if using the saucepan, add 1-1/2-inches of water.
• 3. To the water, add the 1/4 teaspoon of salt; then heat water just to boiling.
• 4. Break eggs into 2 separate custard dishes.
• 5. When the water comes to a boil, carefully slip the eggs into the skillet or saucepan.
• 6. Cover the pan or skillet, and cook over low heat for 3 minutes.
• 7. Remove poached eggs with a slotted spoon or pancake turner.
• 8. Serve poached eggs on buttered toast, then season with black pepper and a light sprinkle of dried parsley flakes.

20 BEST WAYS TO COOK POACHED EGGS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a poached egg dish in 30 minutes or less!

EGGS WITH HASH BROWNS, BACON AND RYE TOAST

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with a rack.
• Place the bacon on the prepared sheet pan and bake until crispy, 20 minutes. Drain on a paper towel-lined plate and keep warm. Reserve some of the fat for the potatoes.
• While the bacon cooks, fill a medium saucepan with cold water. Add the potatoes and generously season with salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. Drain and set aside.
• Add the olive oil to a large saute pan and heat over medium-high heat. Add the onions and salt to taste and saute until soft and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add about 1 tablespoon of the reserved bacon fat, the cherry peppers and cooked potatoes and toss to combine. Season to taste with salt and toss in the chives. Keep the hash browns warm.
• Bring a low shallow pot of water to a simmer. Set up a small ice bath and set aside. Add the vinegar to the simmering water and reduce the heat until the water is just below a simmer and there are barely any bubbles. Crack and gently drop each egg into the water. Cook for 3 to 4 minutes, then transfer to the ice bath with a slotted spoon. When ready to serve, dip the eggs back into the warm water for 5 to 10 seconds, remove with a slotted spoon and gently dab on a paper towel to remove any excess water. (Alternatively, serve the eggs right away.)
• Toast the bread in a toaster, then spread with butter. Plate with the eggs, bacon and hash browns. Enjoy!

POACHED EGGS, WILTED SPINACH AND PULLMAN LOAF TOAST WITH BACON, ONION AND TOMATO JAM

Steps:

• For the bacon, onion and tomato jam: Toss the bacon into a large saute pan with a few drops of olive oil and the crushed red pepper flakes. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Spoon out 2 tablespoons of the rendered bacon fat from the pan and reserve. Add the onions and tomatoes and season with salt. Continue to cook, stirring occasionally, until the tomatoes and onions are soft and very aromatic, 12 to 15 minutes. Taste and reseason if needed. Stir in the oregano. Keep warm until ready to serve.
• For the toast and wilted spinach: Preheat a cast-iron griddle pan over medium-high heat. Once heated, add the butter and melt. Once melted, add the Pullman rounds and toast on both sides until golden brown, about 1 minute per side. Once toasted, remove from the pan and carefully rub each piece with the garlic cloves. Set aside on plates.
• Add the reserved bacon fat to a large saute pan and preheat over medium-high heat. Once heated, add the spinach and salt and stir until wilted. Drain and discard any excess water. Taste and adjust the seasoning as needed. Top the bread with the spinach just before serving.
• For the poached eggs: Fill a medium saucepan two-thirds of the way with water. Add the vinegar and bring to boil (BTB). Reduce the heat until no bubbles break the surface of the water¿the idea is to create an egg Jacuzzi, a very gentle cooking method.
• Crack the eggs into the poaching liquid and cook for 4 minutes. When done, the whites will be cooked through and the yolks will be warm and runny.
• Remove the eggs from the poaching liquid and blot on a paper towel before putting on the wilted spinach and toast. Top with the bacon jam and garnish with fresh oregano.
• Serve with a pitcher of freshly squeezed grapefruit juice.