Poached Eggs On Toast With Ramps Recipes

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POACHED EGGS ON TOAST



Poached Eggs on Toast image

I love poached eggs on toast, but never knew quite how to make them till I found these easy instructions in my 1979 Pillsbury Cookbook, a cookbook which I've had for many years.

Provided by Cindi M Bauer

Categories     Other Breakfast

Number Of Ingredients 5

1 slice of bread (toasted & buttered)
2 eggs
1/4 tsp. salt
black pepper, add according to taste
dried parsley flakes, optional

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.

POACHED EGGS ON TOAST WITH RAMPS



POACHED EGGS ON TOAST WITH RAMPS image

Categories     Egg     Breakfast     Dinner     Lunch

Yield 4 servings

Number Of Ingredients 9

1 pound ramps
¼ cup (½ stick) unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon distilled white vinegar
4 large eggs
4 slices ½"-thick country-style bread
2 tablespoons olive oil, plus more for drizzling
4 oz. fresh goat cheese, room temperature
Flaky sea salt (such as Maldon)

Steps:

  • Cut dark-green leaves from ramps and slice crosswise 1" thick; slice bulbs and red stems crosswise ¼" thick. Heat butter in a medium skillet over medium heat. Add bulbs and stems, season with salt and pepper, and cook, stirring often, until beginning to soften, 5-8 minutes. Add tops and cook, stirring often, until soft, about 3 minutes. Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done. Toast bread, brush with 2 Tbsp. oil, and season with kosher salt. Spread toasts with goat cheese and top with ramps and eggs. Drizzle with more oil and season with sea salt and pepper.

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