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Poached Eggs on Buttered Toast

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

Ingredients:

  • 2 eggs
  • Apple cider vinegar
  • Water
  • Salt and pepper

Directions:

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!

 

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75 comments

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10:23PM PDT on Aug 16, 2013

Dale, I always used to get "salted" butter, but after realizing how much salt is added to absolutely everything we eat that isn't a grown or natural food straight from our own "hands"/garden, yard, whatever, and seeing what the suggested maximum allowable amount is, and how much is "hidden" in such things as bread, I stopped adding salt to anything, and check labels even more carefully. I bought UNSALTED butter last time, and I honestly can't tell the difference.

8:52PM PDT on Aug 16, 2013

Thanks for posting

8:49PM PDT on Aug 16, 2013

Delightful. Good idea, Nancy N. Makes for a great breakfast. I agree on the butter, Diane L and love the butter sans salt.

7:26AM PDT on Aug 11, 2013

I often make poached eggs as my husband loves it and I found that the freshness of the eggs is not important. The important thing is the vinegar (any vinegar will do but not lemon juice) as it binds the egg together. My trick to perfect poached egg is to swirl the water really fast and into this I crack the egg. While it is still swirling round it binds it nicely together into a perfect shape.

4:58AM PDT on Aug 11, 2013

Ty! I was just thinking about trying poached eggs this last week, what good timing :)

7:37PM PDT on Aug 10, 2013

thank you for the recipe

3:28AM PDT on May 20, 2013

i poach my eggs with every instant noodles pack i open! delicious!!!

10:56AM PDT on May 19, 2013

To add a bit of "flair" saute some greens (spinach, kale, chard, beet tops), put the sauted greens on the toast and then put the poached eggs on top.....yummy and healthy!

4:04AM PDT on May 19, 2013

Thanks

9:13PM PDT on Apr 30, 2013

Sometimes simple is best.

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