Friday, November 11, 2011

Poached Egg on Toast with Hot Milk from Molly Whitcomb

This is one a my favorite breakfasts. When I was a child I only got this for breakfast when I was sick. Somehow it seems my mother thought a sick child should eat an egg. I remember once, when I was maybe in the first grade I told my mother that I was sick. She said I could stay home, but I would have to eat a fried egg. I went to school. It was winter, and I had to walk about a mile, but nothing was going to get me to eat a fried egg. Maybe that was my mother's way of seeing if we were really sick. But the poached egg was another thing all-together. Later that year, not much later, I got the chicken pox. I stayed home quite a while, and I got poached egg on toast with hot milk. I remember it was still very cold outside when I was finally well enough to go back to school. I had been given a present of a big new box of crayons and I was taking it to school. On the way I went through a woods on a hill and I fell and my crayons went all over the place, but I bet I made sure I found everyone of them before continuing on my way. I loved crayons - I still do.

1 egg
2/3 cup milk
1 buttered piece of toast (I like wheatberry best)
a pinch of salt
a dash of pepper

Put the milk in a small pan and start heating it up.
Make the toast and put it into a soup plate.
When the milk is getting visibly warm add the egg and salt and pepper.

Continue heating and when it gets foamy put a lid on it.
At this point you need to keep a careful watch on the pot, as the milk can boil over at the drop of a hat. If this should happen, add a bit more milk to replace what is now all over the stove, and a bit more salt and pepper.
When the egg is done to your likeness, turn off the heat, and using a pan cake turner, put the egg on the toast.
Then pour the milk over it and enjoy.

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