A style of eggs created probably in the Yukon Territory of Canada, popularized throughout Canada.
Eggs are poached for only 2 minutes, then taken out and spread under-cooked onto
toast. Fresh pepper and spices are added before placing the egg and
toast under the broiler for about 1 minute until a
dry skin forms.
This style of preparing eggs constitutes a revolution in the tired old omelette or over-easy world of breakfast cooking. Good luck ordering it in a diner; the
two-step preparation is considered a hassle by most
lazy breakfast cooks, but it is well-worth trying this recipe at home.