1Whisk eggs, milk, and salt in a medium bowl until smooth; set aside.
2Melt butter in a large frying pan over medium-high heat. When butter foams, add bread and fry, stirring frequently, until golden brown and toasted on all sides, about 3 to 4 minutes.
3Remove the pan from heat and pour egg mixture over bread. Stir until bread is coated, then return the pan to medium heat. Cook, stirring constantly, until egg is cooked through, about 3 minutes. Serve immediately with cinnamon sugar or maple syrup.
Former CHOW.com associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second segment, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.