Pretty much the same recipe you probably grew up with on a piece of American toasted bread and butter, but we only use a hard-crusted Italian bread that's crunchy buttery and so delicious.
These eggs just take them to another level and the best part is you can have breakfast for dinner.
Poached eggs are one of my favorites with these simple herbs and spices to give them a little kick!
Growing up dad loved having breakfast late Sunday nights since we had a huge Sunday Sauce lunch with pasta every week.
We still carry that tradition of both once in a while.
Frittata, baked eggs souffle cups, zucchini and tomato tart, mushroom quiche, are all our favorite breakfast or dinner memories along with mom's famous potato and egg meal.
Scroll down to my easy instructions on how to make poached eggs Italian style.
Easy Poached Eggs
I always thought of poached eggs as being comfort food especially since whenever us kids got a cold mom was always there with a plate of them.
I enjoyed them no matter what bread they were on it was a wonderful childhood food memory.
The toast for me still had to be a hard-crusted Italian toasted bread, we were lucky to live in Utica, New York where the bread bakeries were plentiful there.
It was a bonus when mom would make a loaf of Italian bread and it was all homemade once in a while.
Sopping up the yolk of the eggs was the best part and still makes my mouth water just thinking about it.
If that's not comforting food I don't know what is.
Ingredients
- Eggs as many as you need for your family
- granulated garlic powder
- salt and pepper to taste
- red pepper flakes
- boiling water
- butter
- Italian Bread
- Optional: dried oregano, basil, and chopped fresh parsley
Tip:
- Boil Water. Use a nonstick skillet and bring about 2 or 3 of water to a boil.
- Next, add a little vinegar.
- Prep the eggs, cracking them into a bowl first
- Pour the eggs into the boiling water mixture
- Cover the pan and simmer on gentile heat
- Remove with a slotted spoon
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More Breakfast Recipe Ideas
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Traditions
That is one tradition I rarely do these days but now that I am thinking about it, it's time to rekindle those old memories. I loved breakfast for dinner!
If you don't love spicy foods, you will have to adjust the seasoning to herbs salt and butter.
We love a little heat on our eggs.
The bit of red pepper flakes just gives it that extra kick.
You can leave them plain if you like. I like them seasoned with herbs, salt, pepper, red pepper flakes, and granulated garlic.
Italian Style Poached Eggs
Yield: 2
Prep time: 5 MinCook time: 2 MinInactive time: 4 HourTotal time: 4 H & 7 M
This is a basic style poached egg dressed up with Italian herbs and spices on toast. This can be breakfast, brunch or dinner and really delicious any time of the day!
Ingredients
- 2 Eggs ( or as many as you need for your family)
- 2 sliced of hard-crusted Italian bread tasted and buttered
- a pinch of granulated garlic powder
- Salt and pepper to taste
- red pepper flakes to taste
- boil water in a deep chicken fryer style pan
- 1 teaspoon of white vinegar
- 1 tablespoon butter for each egg and more for spreading on toast
- Optional: dried oregano, basil, and chopped fresh parsley
Instructions
- Make Italian toast just before serving, buttered, and set aside.
- In a large 15-inch, deep chicken fryer pan ( or use a poached egg machine if you have one refer to your instruction guide)
- Bring the water to a boil, add 1 teaspoon of white vinegar.
- Crack the eggs you're going to be cooking and place them in a bowl, so as not to break the yolks.
- When the water is boiling, pour the eggs very slowly into the boiling water and cover.
- Cook until the whites are solid around 1 minute and 10 seconds, (cook longer if you don't want a runny yolk).
- Scoop out the eggs with a slotted spoon making all the water drain off.
- Place on buttered Italian toast and dot the top of the egg with a little butter to melt on top.
- Sprinkle eggs with granulated garlic, salt, pepper to taste, and red pepper flake and any herbs you like.
- NOTE:
- I have used egg cups that are stainless steel, even with butter in them sometimes they stick even if it's in butter! , so I do them the way mom did them.
- Boiled in water and taken out with a slotted spoon.
Notes:
Tips
- For diabetes substitute crushed pork rinds
- For flour, allergies substitute almond flour or gluten-free flour
- Organic chicken has the best texture
- For a thicken batter coating dip in egg first, beaten
- Boneless steak, pork, venison can be substituted for chicken
- Cooking Methods: For Baking: Place the chicken on the cookie sheet, drizzle lightly with oil or cooking spray, then bake at 400 degrees in a preheated oven, for 25 minutes.
- For Air Frying: Spray the cubes with cooking oil. Place on the basket. Air fry for 10 minutes at 400 degrees or cook until golden browned.
Nutrition Facts
Calories
316.70Fat (grams)
19.43Sat. Fat (grams)
7.67Carbs (grams)
12.71Fiber (grams)
1.21Net carbs
11.49Sugar (grams)
1.41Protein (grams)
21.79Sodium (milligrams)
450.44Cholesterol (grams)
334.32
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Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2022.
