POACHED EGGS ON TOAST
I love poached eggs on toast, but never knew quite how to make them till I found these easy instructions in my 1979 Pillsbury Cookbook, a cookbook which I've had for many years.
Provided by Cindi M Bauer
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- 1. Lightly grease a deep skillet, or a saucepan. (I spray the skillet or saucepan with a no-stick cooking spray.)
- 2. Add 1-inch of water to the skillet, but if using the saucepan, add 1-1/2-inches of water.
- 3. To the water, add the 1/4 teaspoon of salt; then heat water just to boiling.
- 4. Break eggs into 2 separate custard dishes.
- 5. When the water comes to a boil, carefully slip the eggs into the skillet or saucepan.
- 6. Cover the pan or skillet, and cook over low heat for 3 minutes.
- 7. Remove poached eggs with a slotted spoon or pancake turner.
- 8. Serve poached eggs on buttered toast, then season with black pepper and a light sprinkle of dried parsley flakes.
POACHED EGGS ON TOAST WITH RAMPS
Steps:
- Cut dark-green leaves from ramps and slice crosswise 1" thick; slice bulbs and red stems crosswise ¼" thick. Heat butter in a medium skillet over medium heat. Add bulbs and stems, season with salt and pepper, and cook, stirring often, until beginning to soften, 5-8 minutes. Add tops and cook, stirring often, until soft, about 3 minutes. Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done. Toast bread, brush with 2 Tbsp. oil, and season with kosher salt. Spread toasts with goat cheese and top with ramps and eggs. Drizzle with more oil and season with sea salt and pepper.
FRIED EGGS AND RAMPS
The ramp, a kind of wild leek that heralds spring, pairs here with eggs for a particularly satisfying meal. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet. In this recipe, wilted ramps are a great accompaniment for a couple of eggs fried sunny side up, with a pinch of peperoncino.
Provided by David Tanis
Categories breakfast, quick, weekday, main course
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat a cast iron skillet over medium heat and add the olive oil. When the oil is hot, add the ramps and season with salt and pepper.
- Push the ramps to the side and crack the eggs into the skillet. Season the eggs and cook sunny-side up for about 2 minutes. (Flip the eggs if you prefer them over easy.) Sprinkle with a pinch of red pepper flakes, if using, and serve immediately.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 37 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 716 milligrams, Sugar 5 grams, TransFat 0 grams
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