Poached Egg on Toast

Ingredients

• the largest egg
• a slice of bread
• a plate of butter

Method

1. 1

   Break the egg very carefully into a saucer, and slide it off into hot water.

2. 2

   The water must be boiling to begin with, but afterwards merely simmer until the white is cooked.

3. 3

   Lift the egg off with a skimmer and place it on buttered toast.

Nutrition per serving

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 34. The excerpt below is the record exactly as published.

poached egg on toast, with a cup of tea? It will be a pleasant little surprise to her." The girls were delighted with the thought, and were in the kitchen half an hour before the time of serving, so as to be sure not to be late. There was a bright, clear fire, the largest egg was picked out and the loaf brought out of the bread-box, ready to cut. " Here's some lovely fresh bread," remarked Mabel, when her aunt came in. " Oh, fresh bread wouldn't toast well at all! It would be all rough and crumbly. Ask Rhoda if she hasn't some about two days old. If she hasn't any more stale than this, we must send round to the baker's." Fortunately another visit to the bread-box disclosed some just in the right condition. " Now get the waiter ready; a clean napkin for it — not a great dinner napkin that will hang down ever so far over the sides — a fringed one will be prettier; now the little tete-a-tete set that mamma had for a Christmas pres- ent Ah! they are rather dusty, they haven't been used for so long ; you must wash and wipe them. Where is a clean napkin? Don't put it in the ring; lay it by the ride of the plate and get the smallest salt-cellar. Now AUNT JANE'S COOKING CLASS. 105 fill the little sugar-bowl about half full of sugar and the cream-jug the same; a small knife and fork, — yes, I think that's all. Have a plate of butter

Cook this with the app: pantry check, scaling, and the assistant.