Poached Eggs 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

Instructions

1. 1Toast the Graham bread delicately. Cut off the crusts. Butter half of the toast.
2. 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.
3. 3Gently take up the eggs with a skimmer and lay each one on a piece of toast. Serve garnished with lettuce leaves.