Poached Eggs on Toast for the Kids. Yummy!

Posted on 24 February 2009 by ChefBud

Eggs Benedict is one of those breakfast items that many people love, but would never consider making at home. The dish has this stigma of being complicated. OK maybe it is a BIT, but if you eliminate the Hollandaise Sauce it is actually quite simple. All you need is a saucepan and a slotted spoon. We had this on the table in under ten minutes this morning before school.

Poached Egg on Toast

Poached Eggs

Bring 4 inches of water to a rolling boil (in a saucepan or skillet).
Reduce heat to barely simmering and add salt and vinegar.
Gently add eggs to water and simmer for 3 minutes (I live at 10K ft. so it takes almost 5min).
Remove from water with a slotted spoon.
Gently pat the eggs or spoon with paper towel to dry and serve on toast or English muffin.

Tips:

•  Fresh eggs hold their shape better in the poaching liquid.
• Adding a teaspoon of salt and a Tablespoon of vinegar helps the whites set better.
• Tap egg to crack shell and touch to surface of simmering water to dump. This prevents the egg from plopping into the water spreading egg whites out. You can also crack eggs into small coffee cups and do the same thing. Just put rim of cup at surface of water and gently pour in all at once.
• If you want to do this for a crowd they can be poached and stored in ice cold water for 24 hours. Just reheat them in simmering water.
• Time the toast so it is buttered and ready (still warm) when the eggs are done. Maybe drop toast just after the eggs go into the poaching liquid.
• Try poaching the eggs in milk, cream, stock or any tasty soup base. Let me know of any yummy egg poaching liquids you have tried.

Please let me know if you would like to know how to make Hollandaise Sauce.

What yummy things do you like to serve poached eggs over?

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2 Comments For This Post

  1. wrenchwear Says:

    i would be interested in making hollandaise sauce…

  2. ChefBud Says:

    Thanks for the idea. I will do post or show on hollandaise. There are two methods that I use. Quick and easy in a blender or a bit more technical on the stovetop. The benifit of the stovetop method is that it will hold up under a broiler and brown without breaking(seperating).

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