Poached Eggs on Toast

Ingredients

• 2 or more eggs
• a little salt
• a little vinegar
• a few peppercorns
• some leaves of parsley
• slices of hot buttered toast

Method

1. 1

   Fill a shallow saucepan with water and salt, add vinegar, peppercorns, and parsley.

2. 2

   When the water is on the point of boiling, break the eggs into it.

3. 3

   When done, take them out carefully, lay them on slices of hot buttered toast, and serve.

Nutrition per serving

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 62. The excerpt below is the record exactly as published.

a little vinegar, a few peppercorns, and some leaves of parsley. When the water is on the point of boiling (it should never be allowed to boil) break 2 or more eggs into it (according to the size of the pan) ; when done, take them out carefully, lay them on slices of hot buttered toast, and serve. Poached Eggs (on Ham Toast)— Make some buttered toast, cut in pieces of uniform shape, 132 White Ribbon Cook Book. spread over them a small quantity of grated ham, put a poached egg on each piece of toast, and serve hot. Poached Eggs and Minced Chicken— Free some remnants of fowl from skin, etc., mince them with an eqnal quantity of ham or tongue, as well as a small quantity of truffles or mush- rooms, all finely minced; toss the whole in a saucepan with a good-sized piece of butter mixed with a pinch of flour, add white pepper, salt and powdered spices to taste, and moisten with a little white stock; lastly, stir in, off the fire, the yolk of 1 egg beaten up with the jaice of }/2 lenion, and strained; serve within a border of bread sippets fried in butter, and dispose the poached eggs on the t

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