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02/27/2013 10:21 am ET Updated Apr 29, 2013

Poached Eggs on Buttered Toast

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!

 

 

For more from Maria Rodale, go to www.mariasfarmcountrykitchen.com

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