Poached Eggs On Toast Recipe 1 ingredients

To prepare this Poached Eggs On Toast Recipe 1, first rub over the bottom of the frying pan with a bit of butter, and pour in about a pint of boiling water; add half a teaspoonful of salt and a teaspoonful of vinegar. Let this stand where the water will keep hot, but not boil. Break in two eggs, being careful to strike the shell only enough to crack it without disturbing the yolk. Let stand, until the eggs are set on the bottom, then loosen the egg from the pan, by carefully pushing beneath it a spatula or griddle-cake turner, to avoid too much cooking on the bottom, then let stand until delicately cooked throughout. Have ready two slices of bread, toasted to a golden brown. Wet the edge of each slice in salted, boiling water, set these upon the plates, made warm, dot with bits of butter, and with a skimmer remove the eggs from the pan to the toast. Add a bit of parsley or cress, and if desired a dash of black pepper to each, and place at once upon the table.