Poached eggs are the new fad around this mid-century modern ranch. Jason, who is a wonderfully creative cook, came up with this twist on the classic poached egg and toast.
Poach an egg the way you always do. We use a deep skillet with a few inches of water and a splash of apple cider vinegar and gentle slide the egg into the water when it’s at a gentle boil. Figuring out when it’s done is not an art we’ve perfected yet. Place the poached egg on a piece of buttered toast. Sprinkle with sharp cheddar cheese, dill, salt & pepper, and a few drops of Louisiana Jalepeño Hot Sauce. (Side note: Best brand of hot sauce EVER. I thought I didn’t like hot sauce until I had Lousiana Hot Sauce. Great flavor and not overly hot.)
Easy peasy. And it’s truly yummy! In fact, I want one right now just thinking about it…
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mmm i want one too…i don’t know if i like poached eggs – i used to only like scrambled. but now i like over-easy, so i don’t know why i wouldn’t like poached…