I don’t think it’s possible to eat too many poached eggs on toast. Provided the toast is generously spread with butter, the egg has been properly salted and peppered, and in a perfect world you’ve also added garden tomatoes and a bunch of basil.
And to be fair, it does make a huge difference that you’re eating poached eggs that actually come from the chickens in your backyard. So they occasionally wake us up at 5:30 in the morning… and get randomly broody and we have to separate them from the nesting box so they don’t sit on unfertilized eggs for eternity. Among many other things that I don’t need to go into right now.
The eggs kind of make it worth it.
So nothing fancy. I probably should have shown this with some beautiful rustic bread instead of plain old sliced wheat bread. I do love poached eggs with rustic bread.
Sometimes the simplest foods are the best, you know?