Nana’S Poached Eggs And Toast

1. 1

   Bring a saucepan of salted water to a boil. Crack an egg into a small bowl. When water boils, stir water until it is swirling like a mini tornado. Gently slip each egg into the water, one by one. Set timer for 2 minutes.

2. 2

   While eggs are cooking, toast the bread. When done toasting, butter each slice and tear each slice into 1/2 inch pieces into each serving bowl. When the eggs are done, remove each egg from the water with a slotted spoon and allow it to drip dry for a moment. Place each egg on top of the toast pieces and sprinkle with salt and pepper, to taste. Dig in; chop the egg up with your fork and toss with the toast so the yolk gets into all the bread.

3. 3

   While one egg and one piece of toast is usually fine for me, my husband needs 2 slices of toast and 2 eggs. At least.

* Per serving · 4 servings · Values may vary.