1 cup milk
1 tablespoon butter
salt to taste
5 eggs
Buttered toast
Scald milk in 1-qt saucepan, add butter and when melted stir in a little salt. Drop eggs into hot milk, them place over low heat until firm enough to suit family preference. Then lift eggs out onto buttered toast and pour remaining milk over them. Do not try to cook all 5 eggs at the same time. This is a hearty, satisfying breakfast dish. 5 servings.
My notes: The goo factor here with pouring the poaching milk over the eggs and toast is not getting me.
