Best 4 Brunch Essentials Poached Eggs And Toast Recipes
Indulge in a delightful brunch experience with poached eggs and toast, an iconic duo that promises a symphony of flavors and textures. This versatile dish offers endless possibilities for customization, allowing you to tailor it to your unique preferences. Whether you prefer your eggs soft and runny, or firm and yolky, poached eggs deliver a burst of richness that pairs perfectly with crispy, golden brown toast. Elevate your brunch game with a variety of toppings and sides, from classic butter and salt to indulgent hollandaise sauce, smoked salmon, or fresh avocado slices. This article presents a curated collection of poached egg and toast recipes, ranging from simple and quick weekday breakfasts to elaborate and impressive brunch feasts.
Get ready to discover:
* **Classic Poached Eggs and Toast:** Master the art of perfectly poached eggs with this fundamental recipe. Learn the secrets to achieving that delicate, velvety texture and the perfect amount of doneness. Pair your eggs with toasted bread of your choice and enjoy the simplicity of this timeless dish.
* **Eggs Benedict:** Take your brunch to the next level with this iconic dish. Perfectly poached eggs are nestled atop toasted English muffins, crowned with hollandaise sauce, and finished with a sprinkle of paprika. This luxurious combination is sure to impress even the most discerning palate.
* **Avocado Toast with Poached Eggs:** Combine the health benefits of avocado with the richness of poached eggs in this modern brunch staple. Creamy avocado is spread on toasted bread, topped with poached eggs, and seasoned with salt, pepper, and a squeeze of lemon juice. This dish is a delightful balance of flavors and nutrients.
* **Smoked Salmon and Poached Eggs:** Elevate your brunch with the sophisticated flavors of smoked salmon and poached eggs. Flaky smoked salmon is draped over toasted bagels or bread, topped with poached eggs, and garnished with capers, red onion, and dill. This dish is a celebration of briny, smoky, and herbaceous flavors.
* **Poached Eggs with Wilted Greens:** Bring a touch of freshness to your brunch with wilted greens and poached eggs. Sautéed greens, such as spinach or kale, are topped with poached eggs and drizzled with a simple vinaigrette. This dish is a healthy and flavorful way to start your day.
Prepare to tantalize your taste buds with this exquisite selection of poached egg and toast recipes. From the classic simplicity of perfectly poached eggs and toast to the decadent indulgence of Eggs Benedict, these recipes offer a range of options to satisfy every craving.
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.
GOOD OL' POACHED EGGS ON TOAST
As I was making this for breakfast this morning it occurred to me that there may be a few cooks out there, especially young ones, who don't know how to poach an egg or have never tried it. Or maybe they're intimidated like I was. When I tried to follow the directions in the cookbook it was a disaster every time. It wasn't until I...
Provided by Ellen Bales
Categories Eggs
Time 10m
Number Of Ingredients 5
Steps:
- 1. Place about 2 inches of water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low as soon as water starts to boil. Add the vinegar to the water.
- 2. Break each egg carefully, so as not to break the yolk, into a separate cup and carefully add each to the water. Cook uncovered for 3 minutes.
- 3. Remove eggs from pan with a slotted spoon and drain on paper towels while the bread is toasting.
- 4. Butter the toast and, again with a slotted spoon, lay each egg atop a slice of buttered toast. Salt and pepper to your taste.
- 5. NOTE: The addition of vinegar to the water helps the whites of the eggs firm up and not spread out into the water.
BREAKFAST ESSENTIALS: SLOW POACHED EGGS & TOAST
I love eggs in all their varied expressions. Pan fried, poached, over easy, hard yolks, runny yolks... you get the idea. I love eggs. Full Stop. My goal was to produce a slow-poached egg in the shell, but not using the "traditional" method. What I came up with was a warm runny yolk, and silky whites that is absolutely...
Provided by Andy Anderson !
Categories Eggs
Time 50m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. The Journey: I began this journey using the standard temperature for slow-poaching an egg in the shell, and that is 140f - 145f (60c - 63c). And while this is the accepted temperature, I did not like the results. So, I began cooking the eggs, one at a time, upping the temperature by a few degrees for each test, while keeping the cooking time at 40 - 45 minutes. I finally stopped when I reached a target temperature of between 150f - 155f (65c - 68c).
- 3. The Science of Cooking an Egg: Did you know that the yolks and whites of an egg solidify at different temperatures? The whites solidify at 158f (70c), and the yolks solidify at 176f (80c). By maintaining my target temperature, I achieved an egg with a nice runny yolk, and silky whites. And that is exactly what I was after.
- 4. Gather your Ingredients (mise en place).
- 5. Place a rack into a pot and fill with water.
- 6. Chef's Tip: A bigger pot with lots of water will help maintain the stability of the temperature.
- 7. Over low heat, raise the temperature of the water to 150f - 155f (65c - 68c).
- 8. Add the eggs, and cook for 35 - 40 minutes.
- 9. Chef Note: A wire rack is not essential; however, it will keep the eggs off the bottom of the pot, and promote even cooking.
- 10. Chef's Note: Unless you are good about gauging temperature, a good thermometer is a must.
- 11. Chef's Tip: If the temp begins rising above the maximum temperature, throw an ice cube into the pot to quickly lower it back down.
- 12. PLATE/PRESENT
- 13. Crack the eggs open into individual containers, sprinkle on a bit of salt, pepper, and paprika, and serve with the toast sticks. Or you could serve them over polenta, rice, fish (salmon is nice), wilted greens, roasted vegetables, or spinach salad (the egg becomes the dressing). Enjoy
- 14. Keep the faith, and keep cooking
BAKED BEANS ON TOAST WITH PANCETTA & POACHED EGGS
Spruce up beans on toast with this hearty version, topped with pancetta and eggs. It works for brunch or supper, and makes a quick and easy and meal for two
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a small saucepan and fry the onions with a pinch of salt for 10-12 mins over a medium heat until softened and starting to caramelise. Add the garlic and paprika, and cook for 1 min more. Stir through the beans, tomatoes, sugar and Worcestershire sauce. Continue to cook for 10 mins over a medium heat, stirring regularly until thickened and saucy. Season.
- Bring a large pan of salted water to a simmer. Stir the water with the end of a wooden spoon, then crack an egg into the centre of the swirling water. Poach for 3 mins. Repeat with the second egg.
- Toast the bread, then top with the beans, eggs and pancetta, if you like.
Nutrition Facts : Calories 439 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 22 grams protein, Sodium 0.91 milligram of sodium
Tips:
- Use the freshest eggs possible for poaching. Older eggs are more likely to spread out and break apart during cooking.
- Bring the water to a gentle simmer before adding the eggs. A rolling boil will cause the eggs to cook too quickly and become tough.
- Add a little vinegar or lemon juice to the water to help the eggs hold their shape.
- Poach the eggs for 3-4 minutes for a soft-boiled egg, 4-5 minutes for a medium-boiled egg, or 5-6 minutes for a hard-boiled egg.
- Remove the eggs from the water with a slotted spoon and place them on a paper towel-lined plate to drain.
- Serve the poached eggs immediately on toast, with your favorite toppings.
- For the best results, use a non-stick skillet or a well-seasoned cast iron skillet.
- Be careful not to overcrowd the pan when cooking the eggs. If you add too many eggs at once, they will not cook evenly.
- If you are making a lot of poached eggs, you can cook them in batches. Just keep the cooked eggs warm in a bowl of warm water until you are ready to serve them.
Conclusion:
Poached eggs and toast are a classic brunch dish that is easy to make and delicious to eat. With a few simple tips, you can easily poach eggs at home like a pro. So next time you're looking for a quick and easy brunch, give poached eggs and toast a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
