I like mine slightly runny so I poach them just to the point where the white is no longer runny and the yolk begins to go hard. Dress the little guys up with black pepper and sea salt. Lay your edible friends on a bed of country grain bread spread with butter. Then let the luxurious, runny, corn yellow yolk escape all over the toast. Just perfect.


©  2009 simple and easy information



2 thoughts on “POACHED EGGS ON TOAST

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