Poached Eggs on Milk Toast

Poached Eggs

[photo: unknown]

This is not something I would ever personally like, but Karen’s dad used to make this in their house growing up so it’s one of their favorites.

Poached Eggs on Milk Toast
Serves:     1        Preheat Oven Temp:  N/A

Ingredients List
1 slice hot buttered toast
2 cups milk
1/2 tsp. salt
1-2 fresh eggs


1 Put the hot buttered toast in a shallow plate or cereal dish.
2 Fill a skillet with the milk and salt, bring to the boiling point and reduce heat.
3 Break the eggs into a cup before slipping them one by one into the hot milk. The milk should cover the eggs.
4 Cover and cook to desired firmness, keeping the milk simmering, but not boiling. Soft-poached eggs should cook for 3-5 minutes (firm whites, soft yolks). Cook longer for firm yolks.
5 Lift the eggs from the milk with a slotted spoon and place on top of the buttered toast. If desired, pour 1/2 cup of the milk over top of the egg and toast and serve immediately. Pepper to taste.


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