| Poached eggs on buttered toast, my grandmother always made them for us this way, when we would visit her on the weekends, and it still brings back fond memories.
I do the vinegar in the water trick, I also get the water boiling and then turn down the heat until barely at a simmer, that way I know it is hot enough and the eggs will start to cook immediately, I have little pinch bowls that I put the raw egg in, so it slips easily and neatly in to the water.
I also like egg salad, just some mayo, salt and pepper, maybe a bit of prepared mustard, nothing else, I don't like crunchy stuff in it, and I don't like pickle relish in it either (a southern thing).
MAC |