Friday, June 1, 2012

Poached Eggs on Toast



Poached Eggs on Toast
-
1 slice of bread (toasted & buttered)
2 eggs
1/4 teaspoon salt
black pepper, add according to taste
dried parsley flakes, optional
-
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.

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