Jeanne's Eggs & Deviled Ham on ToastTell a Friend
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For a breakfast with sparkle, prepare poached eggs and serve them on toast which has been spread with deviled ham. Recipe adapted from a restaurant in Ocean City, NJ. Poached and Soft-boiled Egg Instructions below under Notes.
Eggs, Deviled Ham
Prep Time: 20 min(s)
Cook Time: 5 min(s)
Recipe Type: Public
Perfect Poached Eggs: Fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it's completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still runny. Use a slotted spoon to transfer the egg to the toast. ----------------------------------- Perfect Soft Boiled Eggs: Bring a pot of water to a boil. Fill a small saucepan just high enough to cover two eggs. It comes to a boil in about a minute, and is a great time saver. With a large spoon place eggs in pot of boiling water. Set a timer for 5 minutes. 5 minutes results in the perfect egg: hard white and a yolk that is thickened but still runny. While your egg is cooking prepare your toast. When time is up bring the pan to the sink and immediately being running cold water in it. This will stop the cooking but will not make the inside of the egg cold. You’ll still have a hot breakfast. Tap the top of the egg with your spoon to crack it. With your fingers, peel off the shell from the top of the egg. Carefully peel the rest of the egg, being careful not to break the yolk or leave any shell.
Posted By: lynnegee
Posted On: Apr 02, 2013
Number of Servings:
- 2 - Eggs poached or soft-boiled
- 1 cans - Underwood Deviled Ham
- - Salt and Pepper To Taste
Trim the bread and toast on one side. Spread untoasted side with deviled ham and toast lightly under broiler.
Whichever way you prepare your eggs (See directions for each in left-hand column), place them on top of the deviled ham-spread toast. Break the yolks and break up the eggs over the toast with a fork. Salt and pepper to taste. Enjoy!