Toast of the Town
Poached Eggs on Crispy Bread with A1 Steak Sauce Drizzle and Fresh Herbs
25 minutes
Serves 4
BreakfastFrenchGluten-freeNut-freeSoy-free
Herb's take
Inspired by continental café culture, this breakfast stacks poached eggs on golden toast, then finishes them with a bold steak sauce twist. You'll master gentle egg poaching, no swirling required, and see how a familiar steak condiment can shine in a brunch setting.
Ingredients
Yield
4
Instructions
- 01Fill a wide saucepan with 3 inches of water and bring to just below a simmer. Add vinegar to the water.
- 02Crack each egg into a small bowl or ramekin.
- 03Working in batches, gently slide eggs into the barely simmering water. Poach for 3–4 minutes until whites are set but yolks are still soft.
- 04Using a slotted spoon, transfer eggs to a paper towel-lined plate to drain. Repeat until all eggs are poached.
- 05While eggs cook, toast the bread slices until golden and crisp, then butter each slice generously.
- 06Arrange 1 slice of toast on each plate. Top with 2 poached eggs per slice.
- 07Warm the a1 steak sauce in a small saucepan over low heat just until pourable.
- 08Drizzle warm steak sauce over the eggs and toast.
- 09Sprinkle with chopped parsley and chives. Season lightly with salt and freshly cracked black pepper.
- 10Serve immediately, encouraging diners to break those yolks for the ultimate saucy bite.
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