POACHED EGGS ON TOAST AND MORE!
My grandmother Mabel Kennedy Sullivan use to make this frequently. This is one of the first recipes that she taught to me when I was a very little girl. *** If you omit the toast, make the poached eggs and put on a plate with asparagus, and fried potatoes, you have a very elegant dinner! *** Next time you make a "Chef's...
Provided by Colleen Sowa
Categories Eggs
Time 15m
Number Of Ingredients 8
Steps:
- 1. Prepare the toast, spread with butter while hot. Cut the toast into 1-inch squares. Set aside.
- 2. Put vinegar into boiling water. Turn down the heat. Add the eggs one at a time in separate sides of the pan. Cook for about 3-4 minutes (egg yolks should be partially runny while the egg white should be totally cooked). Using a large slotted spoon: carefully scoop out the eggs, one at a time, drain, place on top of the buttered toast. Sprinkle with salt and pepper to taste.
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