Best 5 Poached Eggs On Toast And More Recipes
Poached eggs on toast, a classic breakfast or brunch dish, combines the richness of perfectly cooked eggs with the crispy texture of toasted bread. This versatile dish can be enjoyed on its own or dressed up with various toppings and accompaniments. From the classic hollandaise sauce to creamy avocado or smoked salmon, the possibilities are endless.
This article presents a collection of poached egg on toast recipes that cater to different tastes and preferences. Whether you prefer a simple yet satisfying meal or a more elaborate culinary experience, you'll find a recipe that suits your needs. Discover the art of poaching eggs to achieve that perfectly runny yolk, and elevate your toast game with an array of flavorful toppings and accompaniments.
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 AND WILD MUSHROOMS ON TOAST
It seems every chef and many home cooks have strong opinions about the best way to prep mushrooms. They might be scandalized to know that sometimes I rinse my mushrooms instead of cleaning them one by one with a towel. I just don't have the patience. So shoot me! And don't get me started on the idea that mushrooms are best when they're well browned and crispy. I like 'em tender and juicy, as in this recipe. I cook the mushrooms undisturbed in a covered skillet, a technique I learned from my friend Marcia Kiesel, who worked with me for many years at Food & Wine. It sounds bizarre, but it's genius. At first the mushrooms steam in their own liquid; then, as the moisture evaporates, they brown and crisp ever so slightly.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt the butter in the olive oil over medium-high heat. Add the mushrooms and a generous pinch each of salt and pepper. Toss quickly, cover, and cook, undisturbed, until the mushrooms are tender and lightly browned on the bottom, about 8 minutes. Transfer to a medium bowl, stir in the lemon juice, and season with salt and pepper. Cover with plastic wrap to keep warm.
- Wipe out the skillet. Fill the skillet with water and heat over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
- Meanwhile, toast and butter the bread and then transfer to plates. Stir the basil into the mushrooms and spoon onto the toasts. Carefully slide the poached eggs onto the toasts over the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a knife and fork.
EASY POACHED EGGS
Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 3 to 4
Number Of Ingredients 1
Steps:
- In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
- Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
- Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.
Nutrition Facts : Calories 71 g, Fat 5 g, Protein 6 g
MICROWAVE POACHED EGG ON TOAST
This recipe came with my very first microwave 20+ years ago. It makes an easy, quick, no mess breakfast.
Provided by Trisha W
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place the toast on a plate, butter it, flatten the middle down with the back of a fork.
- Crack and carefully pour the egg into the flattened middle of the toast, not allowing it to spill over into the plate.
- Prick the yolk quickly and carefully with the tines of the fork and bake in the microwave on a turntable for about 1 minute on 60-70% power, until the white is cooked through or desired doneness is achieved.
POACHED EGGS ON TOAST AND MORE!
My grandmother Mabel Kennedy Sullivan use to make this frequently. This is one of the first recipes that she taught to me when I was a very little girl. *** If you omit the toast, make the poached eggs and put on a plate with asparagus, and fried potatoes, you have a very elegant dinner! *** Next time you make a "Chef's...
Provided by Colleen Sowa
Categories Eggs
Time 15m
Number Of Ingredients 8
Steps:
- 1. Prepare the toast, spread with butter while hot. Cut the toast into 1-inch squares. Set aside.
- 2. Put vinegar into boiling water. Turn down the heat. Add the eggs one at a time in separate sides of the pan. Cook for about 3-4 minutes (egg yolks should be partially runny while the egg white should be totally cooked). Using a large slotted spoon: carefully scoop out the eggs, one at a time, drain, place on top of the buttered toast. Sprinkle with salt and pepper to taste.
Tips:
- Use Fresh Eggs: Fresh eggs are essential for successful poaching. Older eggs are more likely to spread and break apart in the water.
- Bring Water to a Simmer, Not a Boil: Boiling water can cause the eggs to overcook and become tough. A gentle simmer is all that's needed.
- Add Vinegar or Lemon Juice to the Water: Acid helps the egg white set more quickly and prevents the eggs from spreading. You can also add a pinch of salt to the water for flavor.
- Crack the Eggs into a Small Bowl Before Poaching: This will help prevent the eggs from breaking apart in the water.
- Poach the Eggs for 2-3 Minutes: The exact cooking time will depend on the size of the eggs and how runny you like them. For a runny yolk, cook for 2 minutes. For a firmer yolk, cook for 3 minutes.
- Remove the Eggs from the Water with a Slotted Spoon: This will help prevent the eggs from breaking apart.
- Serve the Eggs Immediately: Poached eggs are best served immediately after they are cooked.
Conclusion:
Poached eggs are a simple but delicious dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can poach eggs perfectly every time. Serve them on toast, with hollandaise sauce, or use them in a variety of other dishes. Get creative and enjoy poached eggs in all sorts of ways!
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