By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 4 Servings

Ingredients:

• 8 slices bread
• 1 stick butter
• 8 eggs
• Salt and pepper

Directions:

• Fill a pot or deep fry pan (preferably Teflon) with water and bring to a boil.  The water should be deep enough to cover the top of the eggs.
• Add a dot of butter or vegetable oil to keep the eggs from sticking to the pan.
• Once boiling, turn the heat down to medium high and crack one eggs at a time into the water.
• Cook until whites are not runny and yolks are set but not hard.
• While eggs are cooking, toast and butter the bread.
• Remove eggs with a slotted spoon; serve over toast.
• Salt and pepper to taste.