Poached eggs are an easy and quick way to get your protein at breakfast.
Story Behind the Recipe
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4 large Land O Lakes® Eggs
4 slices sourdough bread , toasted
4 teaspoons Land O Lakes® Butter with Canola Oil
*Substitute 2 English muffins, split, toasted.
Pour water into deep 10-inch skillet to 3 inches in depth. Bring to a gentle boil over medium heat.
Break 1 egg into custard cup or small shallow bowl. Hold bowl close to water; slip egg into water. Repeat with remaining eggs.
Cook 4-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Carefully remove eggs from water with slotted spoon.
Place 2 slices toast onto each serving plate. Spread 1 teaspoon butter with canola oil on each slice of toast. Top each with poached egg.
Read the Story Behind the Recipe
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.