Breakfast Inspiration: Poached Eggs on Toast ~1917


Poached Eggs on Toast Recipe.

When was the last time you made poached eggs? You see them on menus all of the time in restaurants, and they serve as a rich, creamy addition to simpler companion foods: grits, fried potatoes, and toast!

Note: Buttering the saucepan prior to poaching the egg helps keep the whites from sticking to it – which can be a pain to scrub off. Brilliant!

I’ve added salt, pepper and a dash of sweet paprika for a savory breakfast dish.

Poached Egg Recipe

Being a gluten free house, our toast came from Trader Joes – smaller slice sizes, but perfect for 1 egg each. The oven method for toasting under the broiler was simple, though I did leave the oven cracked to keep an eye on the process, and the method allowed me to toast 8 slices simultaneously – enough to feed the family. Also a useful toasting alternative if you happen to be in a non-gluten free kitchen.

Toast Recipe

Simple recipe from the highly entertaining: A Thousand Ways to Please a Husband, circa 1917. Thank you Subtle Subterfuge for passing this treasure along!

More Fun Discoveries from Antique Cookbooks


10 thoughts on “Breakfast Inspiration: Poached Eggs on Toast ~1917

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  1. I can’t remember the last time I had a poached egg. I always just scramble mine and add lots of veggies and a good kick of pepper. Tomorrow I plan to poach an egg!

    Liked by 1 person

    1. Oh! Chickens! What kind of chickens do you have? They are such wonderful additions to any yard. We had some for several years – they were family pets, more than egg layers. Unfortunately, we’re not zoned for chickens at the moment. I love that you get to enjoy poached eggs on toast regularly! Seems like the perfect meal. Thanks for stopping by!

      Liked by 1 person

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