French bread toast
In a 12 inch straight-sided skillet, heat 2 inches of water over medium until bubbles cover the bottom and side of pan.
Crack each large egg into a separate small bowl (do not use eggs with broken yolk).
When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes.
Use rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water.
If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.
Toast Topping Ideas:
Cream cheese, smoked salmon, and capers
Sliced tomato and cream cheese
Sautee spinach and sliced garlic
Butter and prosciutto, ham or bacon
Lightly roasted asparagus and shaved Parmesan
Pesto and a drizzle of extra-virgin olive oil
Ricotta and sautéed button mushrooms
Melted Gruyere cheese