Poached Eggs on Buttered Toast

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Did you ever have a memory of food from your childhood that you simply had to re-create? Well, I have. And it took me years of experimenting (were the eggs fried? Scrambled?) to realize they were poached. And the toast still had lumps of butter on it, and it was all cut up into bits like a mom would cut up food for a kid…. That is my favorite breakfast memory. And it’s easy and fairly healthy—depending on how much butter you put on the bread. A lot is good!

If you get everything ready and then put the bread in to toaster, it’s a good measure of how long to cook the egg, since I like to poach an egg and toast my toast both for about two minutes (my toaster has a timer on it).

Two Poached Eggs

Ingredients:

  • 2 eggs
  • Apple cider vinegar
  • Water
  • Salt and pepper

Directions:

In a small saucepan, boil about 4 cups of water with a dash of apple cider vinegar in it. I don’t know what the vinegar does, but it seems to be important and is part of the memory of the smell and taste!

Crack the eggs into a bowl and make sure they are clean of any shells and unwanted bits. When the water in the pan is at a boil, gently pour the eggs into the boiling water and gently stir. Turn the heat down a bit so it doesn’t boil over.

Meanwhile, toast the toast and butter it generously.

When the eggs are done (two minutes) scoop them out with a slotted spoon and let them drain a bit. Put them on the toast, salt and pepper them, cut them up, and devour!

 

 

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17 Responses to Poached Eggs on Buttered Toast

  1. Amy Freitag February 27, 2013 at 8:20 am #

    What could be better than that?! By the look of those egg yolks I’d say they look home grown – even better!

  2. Renee February 27, 2013 at 11:06 am #

    I love this! And I’m positive no one on the planet has ever said the following: ” If only this toast didn’t have so much butter on it.” Now I really want a breakfast do-over.

  3. ROBERT-O February 27, 2013 at 11:54 am #

    Oh my gosh! this is EXACTLY like what my wife says! We even have one of those little egg poachers… What fun! thanks!

  4. Donna in Delaware February 27, 2013 at 11:57 am #

    I had fried eggs on buttered toast. Yum!

  5. maria (farm country kitchen) February 27, 2013 at 12:03 pm #

    Every time I look at this picture I want to have breakfast all over again.

  6. Gina February 27, 2013 at 12:56 pm #

    Poached eggs are my favorite!

  7. Barbara February 28, 2013 at 10:56 pm #

    Yum. Now I know what I will have for breakfast tomorrow. Thank you!

  8. Jim B March 3, 2013 at 8:50 am #

    The vinegar help to solidify the egg whites

  9. Vicki March 6, 2013 at 12:22 pm #

    My brother & I were reminiscing about Mom’s ‘poached eggs on toast’ just yesterday. We have egg poachers but can’t get the eggs like Mom’s. Now I know why! She didn’t use a poacher, just a pot with water.

  10. beth c. March 6, 2013 at 1:42 pm #

    poached eggs on a baked potato are pretty yummy too

  11. Mary Conley March 6, 2013 at 2:12 pm #

    We mash the poached eggs in a bowl and then spread on toast. So much better!

  12. Amanda March 6, 2013 at 4:31 pm #

    Poached eggs on a big salad w/ vinegrette is awesome, too (especially with a little crumbled bacon). Love poached eggs!

  13. Pam March 7, 2013 at 1:01 pm #

    Love this! My comfort breakfast is almost the same. I use the toaster as my egg timer also but use red wine vinegar and serve it on dry dill rye toast — yum!!!

  14. Judy March 7, 2013 at 11:21 pm #

    Poached eggs on toast is my favorite comfort food, too. It was always the first thing Mother would make after we had been sick.

  15. Carolyn March 9, 2013 at 1:42 am #

    This dish is among my favorites of childhood. Fresh eggs from the lady who kept chickens over the hill & around the bend. The part about some butter so thick that not all had melted especially nostalgic! Smell, mouth feel, special attention on a blustery, stay–home-from-school sick day give humble dish high status in comfort food hierarchy !

  16. Sue June 30, 2013 at 9:12 am #

    My dad would make this for our family many weekends growing up – it was and is a favorite. I often make this for my kids. Its our special go-to breakfast on big test days at school…leaves them feeling ready for it! With OJ on the side, its so yummy…

  17. Michelle Shaffer January 28, 2014 at 10:26 pm #

    We always ate our poached eggs over Japanese rice- short grain- with portuguese sausage, linguica. The ultimate comfort food for this Island girl.

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