To top the 3 soft-poached eggs I cooked in my 60’s Revere ware 3 egg poacher: Place eggs in a shallow bowl. Top each with a pat of butter, grind on some fresh pepper & a sprinkle of salt. Chop it all up with a spoon (of course! These are SOFT poached eggs) and eat it with some toast to sop up all the buttery eggy goodness. For a depraved East Texas White Trash spin, do all of the above but ALSO top the eggs with a “sauce” (I use the word loosely) concocted of Campbell’s Cream of Chicken soup, Kraft “Olde English Sharpe” cheese slices & Half&Half or cream or milk. Sometimes I add some chives or other herbs to this. And you don’t want to know what I sometimes add for a quasi-meat addition…
CiaoMeOwww!