ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Poached Eggs with Buttery Multigrain Toast

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Total time 30 mins
Yield 4 servings
The eggs can be poached ahead and stored in cold water in the refrigerator, but if so, be sure to undercook them slightly. Warm them in hot water before serving.

Ingredients

  • 1 tablespoon white vinegar
  • 4 large eggs
  • 2 tablespoons butter, softened
  • 4 (1 1/2-ounce) slices multigrain bread
  • 2 cups baby arugula
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 231
  • fat 12.3 g
  • satfat 5.5 g
  • monofat 4 g
  • polyfat 1.3 g
  • protein 10.9 g
  • carbohydrate 20.6 g
  • fiber 2.9 g
  • cholesterol 227 mg
  • iron 2.6 mg
  • sodium 468 mg
  • calcium 83 mg

How to Make It

  1. Preheat broiler.

  2. In a (12-inch) skillet, bring a 2-inch layer of water (about 4 cups) to a low boil with vinegar. Break an egg into a bubbling area so the bubbles spin the egg and set the white around the yolks. Add remaining eggs, then turn down the heat and poach them so they scarcely bubble for 3 minutes or until desired degree of doneness. To test them, lift an egg with a slotted spoon and press with your fingertip: The white should be set with the yolk still soft. Transfer the eggs to a bowl of warm water. Trim strings from edges of each egg with kitchen shears, if desired.

  3. Spread 1 1/2 teaspoons butter over each bread slice. Place bread slices in a single layer on a heavy baking sheet; broil 3 minutes or until golden. Place one toasted bread slice on each of 4 plates; top each serving with 1/2 cup arugula and one egg. Sprinkle evenly with salt and pepper, and serve immediately.