Poached Eggs on Toast
A classic breakfast dish of poached eggs served on toast.
Ingredients
- 4 slices Graham bread
- as needed Butter
- as needed Salt
- 1 teaspoonful Vinegar
- 8 Eggs
- 2 sprigs Parsley
- as needed Lettuce leaves
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Instructions
- 1Toast the Graham bread delicately. Cut off the crusts. Butter half of the toast.
- 2In a shallow stewpan, bring 3/4 full of water to a boil with a large pinch of salt, 1 teaspoonful of vinegar, and 2 sprigs of parsley tied in a bouquet. Once the water boils, drop in the eggs one at a time. Immediately reduce the heat so the water is no longer boiling, but simmering. Allow the eggs to simmer for 2 minutes.
- 3Gently take up the eggs with a skimmer and lay each one on a piece of toast. Serve garnished with lettuce leaves.
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