Poached Eggs In Milk With Toast Recipes

KITTENCAL'S PERFECT POACHED EGGS

Steps:

• Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).
• Add in cold water to a depth of 2-inches in the saucepan.
• Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.
• Holding the egg as close as possible to the simmering water break eggs one at a time into the water.
• Simmer over very low heat for 5 minutes or until desired doneness.
• Carefully remove eggs with a slotted spoon.

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.

POACHED EGGS IN MILK

Steps:

• 1. Heat milk to boiling in 8-inch skillet over medium-high heat reduce heat so milk is simmering.2. Break each egg into custard cup or saucer. Carefully slip egg into milk. Cook about 5 minutes or until whites and yolks are firm and not runny.3. While eggs are cooking, lightly toast bread. Spread butter on toast break into bite-size pieces into individual bowls. Remove eggs from milk using slotted spoon and place on toast. Pour milk over toast to soften.Carol N. Shares her Recipe"To keep on keeping on, I had to act like a well person. Even when I didn't feel like it, I got out of bed, showered, got dressed, and smiled. Eating soft foods, like these poached eggs, was a big comfort, and it helped when my mouth was so sore from chemo."FOOD for THOUGHTAn important source of calories and protein, eggs and egg yolks are great as sandwich spreads and in salads, dressings and casseroles.NUTRITION FACTS: High in calcium, vitamin C and folic acid low fiber1 Serving: Calories 425 (Calories from Fat 200) Fat 22g (Saturated 9g) Cholesterol 450mg Sodium 520mg Potassium 470mg Carbohydrate 35g (Dietary Fiber 1g) Protein 23g % DAILY VALUE: Vitamin A 22% Vitamin C 0% Calcium 32% Iron 16% Folic Acid 24% Magnesium 12% DIET EXCHANGES: 1 ½ Starch, 1 ½ High-Fat Meat, 1 Skim Milk, 1 ½ FatHelpful For These Side Effects: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.