Poached egg on fancy toast
* PLUS Braising Time: 4 minutes, Cooking time: 4 minutes
Really, the point of a poached egg is dipping bread into the runny yolk. And what kid
doesn’t like to dip? Using a cookie cutter to cut plain toast into shapes just ups the fun
quotient and helps encourage first-time eaters to try a bite.
whole wheat bread
1 to 2
, per person
, per egg
, to taste
, to taste
- Use cookie cutters to cut pre-sliced whole wheat bread into stars or other fun shapes. Toast and butter lightly.
- Crack 1 to 2 eggs per person into small ramekins and pour 1 tsp of vinegar overtop of each egg. The vinegar helps hold the egg together.
- Fill a large wide pot or deep sauté pan with water and bring to a boil over high heat. Turn heat down to low so you can just see small bubbles rising from the bottom of the pan to the surface of the water. Use a spoon to stir the water in a circle, then empty one ramekin at a time into the centre of the “whirlpool.” Let eggs poach for 3 to 4 min or until the whites are fully set but the yolks are still liquid. Remove eggs from the water with a slotted spoon.
- Blot eggs with a paper towel to remove traces of water. Place on top of toast and sprinkle with salt and pepper.
Nutrition (per serving)
- 9 g,
- 13 g,
- 10 g,
- 2 g,
- 203 mg.
Recipe by Eshun Mott