This is one of those recipes that is so easy, you will wonder how you did without it all your life.
Or maybe I’m just late to the game and people have been eating this forever and I’m the one who did without it all my life.
I was never really an egg person growing up. I don’t like scrambled eggs. I liked fried eggs but I’d only dip my toast in the yolks and leave the whites behind. One day I discovered Eggs Benedict and fell in lust. (We went through a period of time where we ate a lot of Eggs Benedict. Like every Saturday. And Sunday. And not just two perfect little stacks drowning in Hollandaise sauce; THREE little stacks drowning in Hollandaise sauce. We were a touch obsessed.)
But when I started clean eating, I had to cut my breakfast staple out of my diet – cereal. It’s not even like I ate healthy cereal. Even as an adult at 30+ I was eating cereals full of sugar and marshmallows. (Occasionally, I still do. What?) So I was trying to think of what else I could eat for breakfast, and I came up with the idea of a clean “Eggs Benedict” – a slice of clean bread, with grass-fed butter, and a poached egg on top. I made Aaron teach me how to poach eggs, and voila, one of my favoritest breakfasts ever was born. (Next to actual Eggs Benedict, of course.)
So, what’s so slutty about eggs on toast? Orange egg yolks. You don’t get orange egg yolks in any kind of eggs except eggs from pasture-raised chickens. I buy Vital Farms Backyard Eggs at Whole Foods – they are pricey but they are so worth the splurge. The taste and flavor of the yolk of these eggs is unmatched by any other egg I have ever tried. They are truly luscious. I will use these types of eggs for egg-centered dishes, but not something that the egg would be buried in (like pancake batter, or cookie batter, or donut batter, or brownie batter, or whatever batter). I use regular organic cage-free eggs for that stuff.
But seriously though. Go find yourself some pastured eggs and give ’em a try. Look at that orange lusciousness…
1. Fill a 12-inch skillet with water and set over high heat. Bring to a boil, then reduce heat to medium, or to a heat that leaves the water at barely a simmer. Sprinkle some salt into the water so the eggs don’t stick.
2. Toast the bread to your liking, and spread each slice with a half tablespoon of butter.
3. When the water is at a steady barely-simmer, crack one egg into a small bowl, taking care not to break the yolks. Gently tip the bowl into the simmering water, allowing some of the water to seep into the bowl, and slip the egg out of the bowl and into the water. Repeat with the other egg on the other side of the skillet. Simmer the eggs for 3-4 minutes, or until the egg whites are set.
4. Turn the heat off under the skillet. With a slotted spoon, scoop one egg at a time out of the water and pat dry with paper towels. Slide eggs onto buttered toast, top with salt and pepper to taste, and enjoy.