Basic Poached Egg on Toast
For best results, use the freshest eggs possible. To add extra flavor, try poaching the eggs in milk or broth instead of water.
Serves: 1Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- 1 large egg
- ⅛ ts. salt
- 2 slices bread, toasted
- In a medium-sized saucepan, bring 3" of water to a boil. Add the salt to help the water boil faster. While waiting for the water to boil, break the egg into a small bowl.
- When the water reaches a boil, turn the heat down until it is just simmering. Gently slide the egg into the simmering water and cook for 3 minutes, depending on how firm you like the yolk.
- Remove the egg with a slotted spoon, letting any excess water drain into the saucepan. Use the slotted spoon to gently push aside any “threads” from the egg white. Serve on toast.