Ingredients
- 1 Cup Water
- 1 Teaspoon Chicken Bouillon
- ½ Teaspoon Granulated Garlic or Garlic Powder, NOT garlic salt
- ¼ Teaspoon Paprika
- (Optional) Thinly sliced garlic, to taste
- 2 Large Eggs
- 2 Slices of Bread
Directions
- In a small non-stick skillet or saucepan, combine first four (optional five) items. Heat to boil. Adjust to taste.
- Meanwhile, break the eggs into a ramekin or small bowl.
- Toast the bread.
- When the broth is boiling, gently drop in the eggs, reduce heat to medium-low, cover pan or pot.
- Cook covered for three minutes or until desired doneness.
Serve
Serve the eggs and broth over the toast. This dish works equally well for breakfast, lunch, or supper.
Tips
- Adjust the flavors to taste. I like the toast dark and plenty of both garlic and paprika flavor, so I tend to add more. Keep in mind, this is not a recipe to enjoy if you are planning a social occasion for later in the day.
- Since I do not use that much of it, I never have broth on hand. Instead, I make up broth from bouillon and water. Bouillons are salty by nature, but some depend more on salt than on actual meat or vegetable flavor. You get what you pay for. I often use bouillon in lieu of salt in appropriate recipes. My preferred brands are Knorr and Better Than Bouillon; the latter must be refrigerated after opening.
- Cooking for one, I've found it more economical to keep dehydrated vegetables on hand. Minced onions, minced carrots, sliced garlic, and chopped celery are in my pantry and will keep practically forever. I usually reconstitute by five to ten minutes in hot water.
;^)
