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: 20 minutesDifficulty: Easy
- ⅛ tsp. salt
- 1 egg, any size
- 2 slices bread, toasted
- In a medium-size saucepan, bring 3" of water with salt to a boil.
- 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 3–5 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. (This method can be repeated with additional eggs if desired.)