Poached Eggs on Toast Recipe
Position rack in centre of oven, then preheat broiler to high.
Fill a medium saucepan halfway with water and set over medium-high. Bring to a boil. Add asparagus to boiling water. Boil until tender-crisp, about 5 to 6 minutes. Using tongs, remove asparagus from water and immediately plunge into a bowl of cold water. Drain and pat dry. Set aside.
Add vinegar to water. Reduce heat to medium-low. Break eggs, one at a time, into a small bowl. Holding bowl close to water’s surface, gently slip eggs, one at a time, into water. Cook until whites are completely set and yolks begin to thicken but do not become firm, about 5 minutes. Use a slotted spoon to lift out eggs and set on a paper towel-lined plate.
Spread each bread slice with 1 tsp margarine. Arrange slices, margarine-side-up, on a baking sheet. Top bread with tomatoes and asparagus spears. Sprinkle cheese overtop. Broil until cheese is melted, about 2 minutes.
Place poached eggs on toast before serving.
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Last updated: April 27th, 2021
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