Best 4 Poached Eggs On Toast With Ramps Recipes

GOOD OL' POACHED EGGS ON TOAST

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.

POACHED EGGS AND WILD MUSHROOMS ON TOAST

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.

POACHED EGGS ON TOAST

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.

FRIED EGGS AND RAMPS

Steps:

• Heat a cast iron skillet over medium heat and add the olive oil. When the oil is hot, add the ramps and season with salt and pepper.
• Push the ramps to the side and crack the eggs into the skillet. Season the eggs and cook sunny-side up for about 2 minutes. (Flip the eggs if you prefer them over easy.) Sprinkle with a pinch of red pepper flakes, if using, and serve immediately.