Scallion And Sausage Toast With Poached Egg

• 2 Eggland's Best(R) large eggs
• 2 tablespoons olive oil
• 2 fresh sweet italian sauages
• 6 scallions, sliced into 2" pieces
• 2 slices of thick country bread

1. Bring a medium saucepan of water to a gentle simmer. Crack an egg into a small bowl. Stir simmering water with a slotted spoon to make a gentle vortex. Tip egg out of bowl into center of vortex and swirl water gently to help bring whites up around yolk. Repeat with remaining egg. Cook until whites are just set but yolk is still very soft, 2 to 3 minutes. Transfer to a plate with slotted spoon.
2. Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Add sausages and cook, covered, turning occasionally, until browned on all sides and cooked through, 10 to 11 minutes. Transfer to a cutting board, let cool slightly, and cut in half lengthwise. Add the scallions, season with salt and pepper, and cook, stirring, until lightly browned and tender, 3 to 4 minutes, transfer to a plate.
3. Add remaining tablespoon of oil the pan and toast the bread until golden brown and crisp on both sides, about 1 minute per side. Transfer toasts to plates and, dividing evenly, top with sausages, scallions, and a poached egg.

eggs, olive oil, fresh sweet italian sauages, scallions, country bread

Taken from www.epicurious.com/recipes/food/views/sausage-and-poached-egg-toast (may not work)