Zesty Poached Eggs With Whole Wheat Toast Recipes

POACHED EGGS ON TOAST

Steps:

• 1. Lightly grease a deep skillet, or a saucepan. (I spray the skillet or saucepan with a no-stick cooking spray.)
• 2. Add 1-inch of water to the skillet, but if using the saucepan, add 1-1/2-inches of water.
• 3. To the water, add the 1/4 teaspoon of salt; then heat water just to boiling.
• 4. Break eggs into 2 separate custard dishes.
• 5. When the water comes to a boil, carefully slip the eggs into the skillet or saucepan.
• 6. Cover the pan or skillet, and cook over low heat for 3 minutes.
• 7. Remove poached eggs with a slotted spoon or pancake turner.
• 8. Serve poached eggs on buttered toast, then season with black pepper and a light sprinkle of dried parsley flakes.

POACHED EGGS ON BACON TOAST

Steps:

• Ok, first off place your rashers of bacon in a frying pan. Allow them to cook in their own fat for around 4 minutes, turning once.
• Once the bacon has been cooking for around 2 minutes, place your bread in the toaster and set it to your normal setting.
• Have two standard tea or coffee mugs filled with about one third of water. Add a splash of vinegar to each mug. Then crack your eggs into the cups. Place cling film around of the top of the cups and place in the microwave together for around 70 seconds.
• You're toast should now be ready so take them out, butter them and place on the plate. The bacon should also be done now so take out of the pan and lay one rather on each piece of bread
• Carefully take the eggs out of the microwave and remove the film (be careful that they don't explode, gently shake the cup before removing film). Using a slotted spoon, remove the eggs from the cups and place ontop of each rather of bacon.
• Add a pinch of salt and pepper to the top of each egg before adding your desired sauce. Feel free to slice into one of the eggs before serving to show how gooey the egg is.