The Pioneer Woman Tasty Kitchen
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Poached Eggs with Gouda on Toast

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is simple. This is good. I promise.

Ingredients

  • 2 teaspoons Salt
  • 1 Tablespoon Vinegar Of Choice
  • 2 whole Fresh Eggs
  • 1 whole English Muffin, Toasted
  • 1 ounce, weight Gouda, Shredded (or Favorite Cheese, And More Or Less To Taste)
  • Pinch Or Two Of Dill
  • Salt And Pepper, to taste

Preparation

Fill a fry/sauté pan approximately 1 1/2-2″ deep with water. Add salt and vinegar to poaching water. (Note: Salt and vinegar amounts are approximates and based on 4 cups of water. Adjust aAccordingly.)

Bring water to a low boil over medium-high heat, and reduce heat to barely a simmer. (If you like to measure things, 180-190°F would be perfect temperature.)

Crack eggs into individual bowls/saucers. Gently slide eggs one at a time into the poaching water. Using a spoon, gently nudge the egg whites toward center of yolk. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firmer-set yolk.

With a spoon, remove eggs one at a time and drain on a plate lined with paper towels.

Using one half of toasted English Muffin, add a little of the shredded cheese, then the poached egg, and top with a little more cheese. Season with a pinch of dill, salt and pepper.

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2 Reviews

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heidij on 9.27.2012

So easy and so good! This marks the first time I’ve poached an egg that actually worked! I didn’t have dill so I clipped some fresh chives over the top. Thanks for the recipe!

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taharrington on 9.26.2012

These are so good and easy. I had never poached an egg until I saw this on her website and now I fix them about twice a week. I love the runny yellow goodness in these eggs!

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