Breakfast Essentials Slow Poached Eggs Toast Recipes

GOOD OL' POACHED EGGS ON TOAST

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.

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!

BRUNCH ESSENTIALS: POACHED EGGS AND TOAST

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Place some water into a small saucepan, and heat up to a low simmer.
• 4. Place the sliced baguette in a toaster, and toast light brown.
• 5. Place a rack on the top rack and turn on the broiler.
• 6. Brush both sides with some olive oil, and place onto a baking sheet.
• 7. Add the slice of tomato.
• 8. Add the goat's cheese, and sprinkle with a bit more olive oil.
• 9. Add some freshly ground black pepper.
• 10. Place under the broiler, and broil until the cheese is bubbly and beginning to brown, about 1 - 2 minutes.
• 11. Remove from the oven, and reserve.
• 12. Crack the egg into a small bowl, and add to the lightly simmering water.
• 13. Cook until the white sets, and the yolk is still nice and runny, about 3 - 4 minutes.
• 14. Place the toast on a serving plate.
• 15. Add the poached egg, and break open.
• 16. Add the olives, and a dash of paprika.
• 17. PLATE/PRESENT
• 18. Serve while still warm, with a nice glass of chardonnay. Enjoy.
• 19. Keep the faith, and keep cooking.