Nana’s Poached Eggs and Toast

Bring a saucepan of salted water to a boil. Crack an egg into a small bowl. When water boils, stir water until it is swirling like a mini tornado. Gently slip each egg into the water, one by one. Set timer for 2 minutes.

While eggs are cooking, toast the bread. When done toasting, butter each slice and tear each slice into 1/2 inch pieces into each serving bowl. When the eggs are done, remove each egg from the water with a slotted spoon and allow it to drip dry for a moment. Place each egg on top of the toast pieces and sprinkle with salt and pepper, to taste. Dig in; chop the egg up with your fork and toss with the toast so the yolk gets into all the bread.

While one egg and one piece of toast is usually fine for me, my husband needs 2 slices of toast and 2 eggs. At least.