I saw this recipe in the cookbook Ty’s Mama, Joy, gave me. It’s called “The Modern Family Cookbook” by Meta Given. It was published in 1942. Joy was gifted this book in 1962 when she got married. For some reason this recipe caught my attention and curiosity. I’d never heard of poaching eggs in milk or milk toast but the combination sounded so good! I asked Joy if she ever made it. She said “No but it doesn’t sound that good to me.” Ha ha! I can’t wait to make it for her.
This is a good old fashioned recipe. From what I’ve heard a few of you have had this. It sounds like some of you would always have this when you were sick growing up. Oh the seasoned warm milk taste so good on a good piece of toast with the perfectly poached, creamy egg! I added a few optional toppings that give this dish even more flavor. Any good, thick whole wheat bread taste great but it would be to die for with a slice of butter homemade bread!
Poached Eggs in Milk with Toast
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings5
minutes2
minutes227
kcal14
20
10
Ingredients
1 cup of 2% or whole milk
4 eggs
Salt & Pepper
Buttered Toast
- Toppings
Cheese
Red pepper flakes
Chopped green onion or chives
Directions
- Pour milk into a small pot over high heat.
- Season with salt & pepper.
- Bring to a boil. Crack an egg into the measuring cup for the milk.
- As soon as the milk starts boiling on the edges, slip egg into the milk. Quickly repeat for the remaining eggs.
- Cover and reduce heat to a low simmer.
- Cook for 2 minutes.
- Remove eggs from milk and place on top of toast. Pour some of the milk over the toast.
- Add toppings of choice and enjoy right away while hot!
Notes
- Nutrition calculated using 2% milk, one slice of The Big 16 Bread with a teaspoon of butter.
- For low carb just skip the toast and serve the eggs with a side of veggies. Serve with gluten free toast or without toast to make this gluten free.
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Tried this but mine didn’t look like yours but it tasted good.. might have used too big pan..
Oh I’m glad you liked it! Yes try a small pot where the milk almost covers the egg! Remove the egg with a slotted spoon then pour the warm milk over the egg and toast!