Milk Toast

My mom used to make this recipe when I was a little girl (50s-60s). She called this poached eggs. When I had kids, I made the same recipe, but we called it milk toast. This dish evokes very warm childhood memories--mine and my kids. It is great for breakfast, but is satisfying as an evening meal, too. It is also a good budget-stretching meal. The following recipe makes 4 servings of 2 eggs per person, or 8 servings of 1 egg per person.

4 cups milk (whole, lowfat--your preference, any type will do)
4 tablespoons of butter (or margarine)
8 eggs
salt and pepper to taste
8 pieces of toast

In a deep saucepan gently heat the milk and butter. The milk should be heated just to a point where it bubbles, but does not boil. Gently drop the the eggs into the milk. While eggs are cooking, make the toast. Cut toast into triangles and place in bottom of soup bowls. You can butter the toast if you like (I do--as I mentioned in an earlier recipe, I am very fond of butter!)

By the time the toast is prepared, the eggs should be cooked so that the egg white is set, and the yellow is still somewhat runny. Cook a wee bit longer if you prefer the yellow to be set.

Lift the eggs out of the heated milk and place on top of the toast in bowls. Spoon remaining milk on top of the eggs and toast. Salt and pepper to taste. Or, pour milk in bowl and place egg(s) in bowl. Serve toast on side and dip into milk to eat.

Have you notice a trend in my recipes?