One of Moe’s Favourite Breakfasts

Poached Eggs on Toast.
  I knew when I saw Monique’s Soul Food – #81 this week that I would make poached eggs for Moe’s breakfast. 
(Moe sends this thanks Monique)

Poached Eggs really are easy to make.
  Just bring a pot of water to a boil, add a tablespoon or two of vinegar to the water.
(The vinegar helps to coagulate the egg white). 
TIP: I use farm fresh eggs.  Fresh Eggs are best for Poached Eggs. The white (albumen) is firmer in a fresh egg.  When you slip a fresh egg into the water the white hugs the yolk and doesn’t spread out in the water. 

Turn down to a low simmer.  Crack egg into small dish.  Take a large spoon and give the water a swirl before slipping the egg into the water.  Repeat with additional eggs.
If you like your eggs soft and runny like Moe, cook the egg for about two  minutes.  
If you are like me and you like your poached eggs firm, just cook them a little longer. 
Lift the eggs out of the water, one at a time, using a slotted spoon.  
Let the water drain off. 
Moe was happy with his poached eggs served on toasted homemade bread.


Here are some other ways I serve poached eggs.   

On a bed of Mushrooms and Asaparagus

Traditional Eggs Benedict

Over Hash

On a bed of Potatoes, Bacon and Mushrooms

With Dungeness Crab

On a bed of sauted spinach

5 Comments Add yours

  1. So cute Ann..Moe and Jacques:)And poached eggs,Yours look great:)

  2. Linda says:

    I love poached eggs in every way you showed…we will be having them on some corned beef hash made with our leftover corned beef this weekend!Your are always gorgeous!

  3. deb says:

    I don't even LIKE poached eggs, but your pics make me want some!!

  4. Marysol says:

    And this is why the mere mention of poached eggs makes me swoon.

  5. gld says:

    Over asparagus! I think that is something we would both like and the asparagus should be up shortly.Actually all the ideas look good. I am a firm yolk person too.

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