Poached Eggs on Toast

Serves: 4
Total Calories: 160


4 eggs
1 teaspoon white vinegar, (optional)
1/2 teaspoon salt
4 slices bread toasted
4 teaspoons butter


Fill medium or large skillet two-thirds full of water. Add vinegar and salt. Bring water to simmer. Working with each egg separately, break carefully into saucer without breaking yolk. Slide egg into water, placing each egg in different spot in skillet. Spoon simmering water over eggs for 2 to 3 minutes until they are set or turn off heat, cover pan and let eggs stand in water for 5 to 6 minutes. Eggs are done when whites become opaque and yolks lose their shine. Remove one by one with slotted spoon. Serve hot over warm buttered toast.

Nutritional Facts:

Serves: 4
Total Calories: 160
Calories from Fat: 70

This Poached Eggs on Toast recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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