GOOD OL' POACHED EGGS ON TOAST
As I was making this for breakfast this morning it occurred to me that there may be a few cooks out there, especially young ones, who don't know how to poach an egg or have never tried it. Or maybe they're intimidated like I was. When I tried to follow the directions in the cookbook it was a disaster every time. It wasn't until I...
Provided by Ellen Bales
Categories Eggs
Time 10m
Number Of Ingredients 5
Steps:
- 1. Place about 2 inches of water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low as soon as water starts to boil. Add the vinegar to the water.
- 2. Break each egg carefully, so as not to break the yolk, into a separate cup and carefully add each to the water. Cook uncovered for 3 minutes.
- 3. Remove eggs from pan with a slotted spoon and drain on paper towels while the bread is toasting.
- 4. Butter the toast and, again with a slotted spoon, lay each egg atop a slice of buttered toast. Salt and pepper to your taste.
- 5. NOTE: The addition of vinegar to the water helps the whites of the eggs firm up and not spread out into the water.
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