Herby Eggs on Toast  Breakfast  149 reads

Herby Eggs on Toast


Bread 4, white, thick slices
White wine vinegar 1 tbsp
Cheddar 150 g, grated
Eggs 4 large
Parsley a small handful of flat-leaf, finely chopped
Salt
Pepper freshly ground

Preheat the grill to hot.
Toast the slices of bread until golden on both sides.
Heat a large saucepan of water over a moderate heat until simmering. Stir in the white wine vinegar.
Crack the eggs into cups and slide into the water, poaching for 3 minutes.
Meanwhile, top the slices of toast with grated cheese.
Grill for 1 - 2 minutes until the cheese is melted and bubbling.
Remove the poached eggs with a slotted spoon. Drain on kitchen paper.
Cut the slices of toast in half and place on plates.
Top with the poached eggs and garnish with a little salt, pepper, and chopped parsley.

NOTE:
Try a couple of dashes of Worcestershire sauce on the toast for a spicy addition.

serves 4


Rating 2.65/5
Rating: 2.6/5 (17 votes)
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