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Sunday, April 25, 2010

Adam and Eve on a Raft

Two Poached Eggs on Toast.
I think poached eggs are great
on toasted and buttered bread.

1 pat butter
1 pint boiling water
1/2 teaspoon salt
1 teaspoon vinegar
2 eggs
2 slices toast

Rub the butter along the bottom of a frying pan and add
in about a pint of boiling water. Add salt vinegar.
Let this stand so the water will keep hot, but not boil.
Break in two eggs, being careful to strike the shell
only enough to crack it without disturbing the yolk.
Let stand until the eggs are set on the bottom,
then loosen the egg from the pan by carefully pushing
a spatula or griddle cake turner beneath it to
avoid too much cooking on the bottom.
Let it stand until delicately cooked throughout.
Have ready two slices of bread, toasted to a golden brown.
Place these on warm plates and dot with bits of butter.
With a skimmer, move the eggs from the pan to the toast.
If desired a dash of black pepper to each.

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