Poached eggs are an easy and quick way to get your protein at breakfast.
4 large Land O Lakes® Eggs
4 slices sourdough bread , toasted
*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. Top each with poached egg.
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I love fried, poached and scrabbled eggs.