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!
What could be better than that?! By the look of those egg yolks I’d say they look home grown – even better!
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.
Oh my gosh! this is EXACTLY like what my wife says! We even have one of those little egg poachers… What fun! thanks!
I had fried eggs on buttered toast. Yum!
Every time I look at this picture I want to have breakfast all over again.
Poached eggs are my favorite!
Yum. Now I know what I will have for breakfast tomorrow. Thank you!
The vinegar help to solidify the egg whites
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.
poached eggs on a baked potato are pretty yummy too
We mash the poached eggs in a bowl and then spread on toast. So much better!
Poached eggs on a big salad w/ vinegrette is awesome, too (especially with a little crumbled bacon). Love poached eggs!
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!!!
Poached eggs on toast is my favorite comfort food, too. It was always the first thing Mother would make after we had been sick.
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 !
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…
We always ate our poached eggs over Japanese rice- short grain- with portuguese sausage, linguica. The ultimate comfort food for this Island girl.