Saturday, August 28, 2010

Poached Eggs on Toasted Pugliese

A fancier version of eggs and toast.  A thick slice of Pugliese, lightly toasted with a perfectly rich and delictable poached egg.  Slice into the egg and the yolk with perfectly ooze onto your toast by Lacey Johnston.
Serves 2
  • 4 Eggs
  • 1 tbsp Butter
  • 4 slices Pugliese (or regular bread)
  • Salt & Pepper to taste
  • Water
  • 1 slice Dill Pickle
  1. Lightly grease saucier with butter over high heat. 
  2. Fill with water 1 - 2 inches deep, add a pickle slice (these keeps the egg from spreading apart, you won't taste it) and bring to a boil, reduce to a simmer.
  3. Crack eggs into measuring cup with handle.
  4. Slowly slide eggs into water from measuring cup, lip of cup should be as close to the water as possible.
  5. Simmer eggs, uncovered 4 - 5 minutes or until whites are set and yolks begin to thicken.
  6. Meanwhile, slice your bread and toast.
  7. Using a slotted spoon, remove eggs and excess water.
  8. Butter toast and top with egg.

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