Simple Poached Eggs on Toast                       back to home
for 2
When i was growing up my dear father made himself poached eggs on toast early in the morning during the work week-while everyone else was snoozing. On the weekends he made elaborate breakfasts for everyone! This is a fond memory that i recently re-kindled for myself having discovered a very cool, non messy method for poaching eggs- that doesn’t involve losing a lot of egg whites in the poaching water. This method involves using a silicone egg poacher, but poach them directly into simmering water, if you don’t have a silicone poacher. My dad would have loved this modern wonder.

2 eggs
bread for toasting
softened butter 
sea salt
fresh ground pepper
snipped chives- 0ptional

Fill a deep saute pan- 3” or so with water and put stove on high heat.
Lightly butter the silicone cups- carefully covering the whole inside surface. Crack the eggs into the cups. When the water is at a rolling boil, add the pods with the eggs and put a lid on the pot. Turn down heat a little- so it’s just simmering. Cook for about 4 minutes.
Toast the bread while the eggs are cooking, and lightly butter it. Place on a plate.
When the eggs are done- (whites set and yolks still runny)remove from the water with a slotted spoon. Run a small spoon around the edge and down a little, careful not to break the yolk. 
Hold the egg cup directly and low over the toast and invert it and push it inside out- the egg should fall gently on top of the toast. Sprinkle with a little sea salt, lots of fresh ground pepper and chopped chives. Yum!