Poached Eggs
Break eggs in cup; butter muffin rings. Place in shallow pan and cover with boiling water. Allow two teaspoons of salt to each pint of water. Drop eggs into rings, and cook from five to eight minutes, keeping water below the boiling point during cooking.
Remove the eggs on a buttered skimmer or pancake turner, and place on a round of buttered toast, sprinkle with salt and pepper, and garnish with parsley.