Poached Eggs with Buttery Multigrain Toast

Poached Eggs with Buttery Multigrain Toast
Photo by Becky Luigart-Stayner


  • 4 (1 1/2-ounce) slices multigrain bread
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 4 large eggs
  • 1 tablespoon white vinegar
  • 2 cups baby arugula
  • 2 tablespoons butter, softened

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 bub...

View full recipe at My Recipes


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