Poached Eggs with Toast
Description
The appetizer is quick and easy to make. Poached eggs with toast is an original way to prepare morning eggs that the French invented several hundred years ago. When preparing this dish, there are two very important points: for poached eggs, always use only fresh eggs, and the water in which the eggs are cooked must never boil—it should only simmer gently! To make poached eggs with toast even tastier and juicier, I recommend preparing a light sauce for the toast, such as sour cream with garlic or sour cream with herbs. Can be served warm or chilled.
Instructions
- 1
Step 1
To prepare the dish, let's gather all the necessary ingredients. Two slices of black bread, two eggs, fresh herbs, seasonings, and butter.
- 2
Step 2
Add a little butter to a frying pan and fry the bread sprinkled with Provençal herbs for 2–3 minutes on each side. Or make the bread in a toaster.
- 3
Step 3
Next, we'll prepare the necessary items for making poached eggs. These are: a saucepan, a table knife, and a metal (must be metal!) ladle.
- 4
Step 4
Put a drop of butter in the ladle, spread it around, and crack an egg into it. Lower the ladle with the egg into the pot when the water is just beginning to boil (the first bubbles appear). It is very important that the egg does not spread out, but instead sets.
- 5
Step 5
Gradually the egg white will begin to set. It is very important that the water does not boil! It should only simmer gently, so cook over low heat.
- 6
Step 6
When the egg is done (it will turn completely white and set), spread it onto the toast using a table knife.
- 7
Step 7
Sprinkle the dish with herbs and serve immediately.