Now, I wasn't intending to blog about this, as I had changed my mind on my earlier consideration of making a hollandaise for it. I figured, no hollandaise, no blog post (which means no photos of the process, which, anyways, is actually so easy it doesn't even require any. Really, I promise.)
No sauce required a little improv on dressing up the eggs - topped on rye toast with gouda and a scattering of tarragon over top. And this, if I do say myself, was genius. Simple, easy, cheap...and sensational. My stomach was doing a happy dance while I ate the first one. I paused for a moment to snap a photo of the second before he was gobbled up in turn.
Eggs. Incredible, and oh so very edible.
More egg recipes:
Asparagus and Eggs with Parmesan
Classic Egg Salad Sandwich
Continue to Recipe...
Recipe: Poached Egg on Toast with Gouda and Tarragon
Time 25 mins
1 tsp white vinegar
med-large pot of water
2 slices rye bread
2 slices gouda cheese
freshly ground salt/pepper
a pinch of dried tarragon (or fresh if you've got it!)
need: long wooden spoon, slotted spoon, clean tea towel
1) Add the vinegar to the pot of water and start it boiling.
2) Once boiling, crack one egg into a separate small dish (careful not to damage the yolk.) Using a long wooden spoon, stir the water to make a whirlpool, and once it's going, slowly slide the egg into the vortex. This will help keep the yolk from separating from the white.
3) Make your toast. Let the egg cook about 3 minutes (for a hot, runny yolk) or up to 5 minutes for a firmer center. Remove with a slotted spoon and set on a tea towel to drain. Repeat method for the second egg.
4) Lay cheese and egg on toast, add salt/pepper and tarragon.
Dobrou Chut' / Enjoy.