Poached Egg In Bouillon
|Water||3⁄4 Cup (12 tbs)|
|Instant chicken or beef broth and seasoning mix||1 Tablespoon (1 Envelope)|
|Dehydrated onion flakes||1⁄4 Teaspoon|
|Herbs/Minced capers||1⁄2 Teaspoon, minced (Fresh Or Dried, To Taste)|
Bring to boiling point water and broth mix in small oven-to-table pan.
Stir, top with a slice of toast, add onion flakes, and open an egg onto the toast.
Sprinkle with salt and pepper, if desired, and with your choice of herbs.
Cover pan and poach egg for a few minutes over low heat (or bake at 375Â° F. in covered casserole) until done to taste.