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I grew up regularly eating poached eggs. Mom would boil them, take them out with a slotted spoon and directly put them on toast, often with a little extra water making the toast soggy. I always needed salt, and sometimes they were overdone, but I always looked forward to them.
For me, toast with melted cheese has been an acquired taste. I never would eat it when I was little. My son might like it if he ever tries it, but getting him to try it will be tricky. However, I have found that while I like it slightly on its own, it's very good for use with other things I like.
This week I was scrolling through one of my Cooks Illustrated emails where one of their top TV and radio cooks (she's an excellent cook, and she has good TV presence) went over the test kitchen's best practices for making poached eggs. I tried it last week, buttering some toasted challah, and the eggs were wonderful but the butter muted the flavor. Yesterday I decided to put a little cheddar on the toast and melt it.
Wow.
Of course, it helps that I used some local-farm eggs, but still.
So, in order that other people might enjoy, poached eggs on challah toast with melted cheddar. The poached egg recipe is property of Cooks Illustrated, but the plating? That's me, and feel free to use it (and link to it).
Cooking time: 15 minutes
Equipment needed: 12" skillet with lid, slotted spoon, paper towel, sheet pan or toaster oven, one paper towel, one extra plate, coffee mugs as needed
The directions are roughly in the order I actually do them, because it takes a little multitasking in the overall single task of making the dish.
Turn your oven to 400ºF.
Fill your skillet about 2/3 full with water.
Add a splash (or no more than a tablespoon) of vinegar to the water; also add no more than 1 tsp. salt.
Start toasting your bread.
Crack your eggs and put them in a standard coffee mug, no more than two eggs per mug.
Bring the water in your skillet to a gentle boil.
Remove the water from the heat.
Bring your mugs down to nearly the surface of the water and gently pour in your eggs (maximum of 8 eggs aka 4 mugs worth).
Cover the skillet and let sit for 5 minutes.
Get out your extra plate and put the paper towel on it.
Put a thin layer of cheddar on your toast and put in your oven or toaster oven until the cheese has melted--I use a sharp cheddar for more flavor.
Remove the toast with cheese and plate.
When the eggs have poached for 5 minutes, remove them from the water with a slotted spoon and carefully put them on the plate with the paper towel, to wick away extra moisture.
After the extra water has been wicked away, carefully put your poached eggs on your toast with cheese. Salt as needed, but you shouldn't need much because the cheddar has a notable salt content.
Nom!!
For me, toast with melted cheese has been an acquired taste. I never would eat it when I was little. My son might like it if he ever tries it, but getting him to try it will be tricky. However, I have found that while I like it slightly on its own, it's very good for use with other things I like.
This week I was scrolling through one of my Cooks Illustrated emails where one of their top TV and radio cooks (she's an excellent cook, and she has good TV presence) went over the test kitchen's best practices for making poached eggs. I tried it last week, buttering some toasted challah, and the eggs were wonderful but the butter muted the flavor. Yesterday I decided to put a little cheddar on the toast and melt it.
Wow.
Of course, it helps that I used some local-farm eggs, but still.
So, in order that other people might enjoy, poached eggs on challah toast with melted cheddar. The poached egg recipe is property of Cooks Illustrated, but the plating? That's me, and feel free to use it (and link to it).
Cooking time: 15 minutes
Equipment needed: 12" skillet with lid, slotted spoon, paper towel, sheet pan or toaster oven, one paper towel, one extra plate, coffee mugs as needed
The directions are roughly in the order I actually do them, because it takes a little multitasking in the overall single task of making the dish.
Turn your oven to 400ºF.
Fill your skillet about 2/3 full with water.
Add a splash (or no more than a tablespoon) of vinegar to the water; also add no more than 1 tsp. salt.
Start toasting your bread.
Crack your eggs and put them in a standard coffee mug, no more than two eggs per mug.
Bring the water in your skillet to a gentle boil.
Remove the water from the heat.
Bring your mugs down to nearly the surface of the water and gently pour in your eggs (maximum of 8 eggs aka 4 mugs worth).
Cover the skillet and let sit for 5 minutes.
Get out your extra plate and put the paper towel on it.
Put a thin layer of cheddar on your toast and put in your oven or toaster oven until the cheese has melted--I use a sharp cheddar for more flavor.
Remove the toast with cheese and plate.
When the eggs have poached for 5 minutes, remove them from the water with a slotted spoon and carefully put them on the plate with the paper towel, to wick away extra moisture.
After the extra water has been wicked away, carefully put your poached eggs on your toast with cheese. Salt as needed, but you shouldn't need much because the cheddar has a notable salt content.
Nom!!
