Poached Eggs on Buttered Toast
Did you ever have a memory of food from your childhood that you simply had to recreate? Well, I have. And it took me years of experimenting (were the eggs fried? Scrambled?) to realize the correct method (they were poached). I realized the best toast had lumps of butter on it, and it was all cut up into bits like a mom does for her kid. That is my favorite breakfast memory. And it’s easy and fairly healthy–depending on how much butter you put on the bread (a lot is good!).
If you get everything ready and then put the bread into the toaster, it’s a good measure of how long to cook the egg. I like to poach an egg and toast my bread both for about two minutes.
Two Poached Eggs
- 2 eggs
- Apple cider vinegar
- Salt and pepper
In a small saucepan, boil about 4 cups of water with a dash of apple cider vinegar in it. I don’t know what the vinegar does, but it seems to be important, and it is part of the memory of the smell and taste!
Crack the eggs into a bowl and make sure they are clean of any shells and unwanted bits. When the water in the pan is boiling, gently pour the eggs into the boiling water and gently stir. Turn the heat down a bit so it doesn’t boil over.
Meanwhile, toast the bread and butter it generously.
When the eggs are done (two minutes) scoop them out with a slotted spoon and let them drain a bit. Put them on the toast, salt and pepper them, cut them up, and devour!