Eggs On Toast
As a Chef I have poached, fried, sunny side, scrambled, softened, and boiled eggs. Max has cooked a few eggs in his time as well but never professionally. Still, to this day, there is not a better feeling then when you break into that liquid gold. It’s a serious sensation to begin your day with and a healthy dose of protein. The eggs you choose will have epic consequences on how your dish will turn out and may even change the way you want to cook them. If you get fresh eggs from a farm and you plan on poaching them that day, that’s smart! Poached eggs do better when they are fresh because the whites are tighter and yolks are firmer. Not to mention the flavor is is amazing. If you have dietary restrictions in your day to day life like my friend Max, this dish is a great way to start off your day. It’s light on the stomach, easy to make, and so delicious it’s hard to believe it’s actually good for you. He enjoys it when someone else cooks it for him, but in desperate measures I think even he could accomplish this dish. So remember- if Max can do it, you can too!
What about the toast though?! The toast is the rock, NO! the foundation of the eggs, it keeps you going back for more! Texture to the dish is sooo important, because your mouth craves contrast! This is why we put our eggs on toast. Say it with me now C-O-N-T-R-A-S-T. Good, good. For Max and I it is rye toast all the way, heidelberg jewish rye if it’s what fits in the budget that week (Max prefers Schwebel’s rye bread.) Another great choice is brioche. Its buttery texture and undeniable finish is what makes this bread an almost homerun guarantee and I like those odds. So when you eat the whites of your eggs they are light and as you dig into the “liquid gold” it is very rich and heavy. I find to put the eggs on brioche can be a little overbearing and upscaled for ordinary people’s blood.
(Max describes it as something you may find yourself paying $30 for on vacation and wondering why you didn’t just go to that diner on the side of the road.) Plus, I feel the true flavor of the yolk is lost and FUCK THAT NOISE! No one is gonna mistreat our taste buds like that. Again though…that’s just Max and me. Choose the bread of your choice, choose the egg quality of your choice, and eat breakfast. Follow this poached egg recipe and try out different combos, different types of bread incorperate different meats, try it in soups, rice dishes, it had another layer to cooking. Check out Max poaching eggs in the video below.
- Take an egg from the refrigerator and leave out on the counter for ten minutes to get to room temperature.
- Take your small stock pot (the littlest pot) and fill it with water and vinegar (stabilizes the egg while it is cooking and tightens the egg whites)
- Bring the liquid to a boil and then reduce the heat until it is simmering (lots of little bubbles but not boiling.)
- Crack your egg into a small ramekin (very small bowl or teacup.)
- Take your teaspoon and start to swirl your simmering water to create a vortex.
- Pour the one egg into the simmering water and gently stir in a circular motion around the egg to secure the poached egg shape.
- The egg will take a minimum of three minutes to cook.
- Remove the eggs from the water using your slotted spoon.
Check out what Frank did with his poached eggs. Share your eggs and toast creations with Max and myself on Twitter, Facebook, or Instagram @HeavenlyEating and remember sharing is caring. Please subscribe to our YouTube Channel