Poached Eggs On Toast 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.

GOOD OL' POACHED EGGS ON TOAST



GOOD OL' POACHED EGGS ON TOAST image

As I was making this for breakfast this morning it occurred to me that there may be a few cooks out there, especially young ones, who don't know how to poach an egg or have never tried it. Or maybe they're intimidated like I was. When I tried to follow the directions in the cookbook it was a disaster every time. It wasn't until I...

Provided by Ellen Bales

Categories     Eggs

Time 10m

Number Of Ingredients 5

2 large eggs
1 tsp white vinegar
2 slice bread
1 or 2 Tbsp butter
salt and pepper to taste

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 AVOCADO & FETA TOAST



Poached eggs on avocado & feta toast image

Jamie Cullum's brunch recipe is a moreish combination of creamy avocado, salty feta, a hint of chilli, topped off with a runny poached egg. Worth getting up for!

Provided by Jamie Cullum

Categories     Breakfast, Brunch

Time 10m

Number Of Ingredients 7

2 tbsp white wine vinegar
2 large eggs
1 avocado
50g feta
1 tsp chilli flakes
juice ½ lemon
2 slices of sourdough

Steps:

  • Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
  • Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.
  • Pile the avocado and feta on the toast, then put a poached egg on top of each.

Nutrition Facts : Calories 517 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium

MICROWAVE POACHED EGG ON TOAST



Microwave Poached Egg on Toast image

This recipe came with my very first microwave 20+ years ago. It makes an easy, quick, no mess breakfast.

Provided by Trisha W

Categories     Breakfast

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

1 slice bread, toasted
1 large egg
butter, to taste
salt, to taste
pepper, to taste

Steps:

  • Place the toast on a plate, butter it, flatten the middle down with the back of a fork.
  • Crack and carefully pour the egg into the flattened middle of the toast, not allowing it to spill over into the plate.
  • Prick the yolk quickly and carefully with the tines of the fork and bake in the microwave on a turntable for about 1 minute on 60-70% power, until the white is cooked through or desired doneness is achieved.

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