Poached Egg and Cinnamon Toast

We sit down for a hot breakfast at home most weekends once, if not twice.  Sitting down to eat something hot rather than scarfing down a granola bar or toast on the run between our house and our desks starts a weekend morning out right.  Since it is so easy to make a good breakfast at home, we find we enjoy it more than going out and spending an hour and $15 for a breakfast in a crowded diner.  Sometimes we make an elaborate meal.  Huevos Rancheros, Breakfast Pizza, French toast, Belgian Waffles, Scrambled Eggs with Sautéed vegetables and cheese, bacon or sausage, veggie bacon or sausage, coffee, juice and fruit all show up upon occasion.  But there are also days when the preparation takes only minutes.  When it is Saturday, and you are eating breakfast at home, both of these breakfasts are very enjoyable, depending on the day.  Today we wanted to get going on our day so our Saturday breakfast needed to be quick, so I decided to keep it simple with poached eggs and toast.  We had a little cinnamon swirl bread leftover that we purchased for an elaborate French Toast affair.  I toasted two thick slices, and brought a shallow pan of water to a simmer on the stove.  I added a tablespoon of white vinegar to the water to help keep the egg together.  I simmered the eggs for a few minutes until they yolks were beginning to get firm.  We ate the toast with butter.  I added a touch of fat-free chocolate milk to my cup of coffee to make a quick “at home Mocha”.  A poached egg needs only to drain well, and be served with a little cracked pepper and salt.  This breakfast is as quick and simple as it gets.  It was satisfying without weighing us down, which is a great way to start a Saturday.

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