I see we have a controversy over which is "poached" and which is "coddled." Here's how I reconcile it:

"Poached" eggs, properly, as those broken into water and boiled free of containment of any kind.

Eggs broken into little round containers suspended in boiling water are often used in recipes calling for "poached eggs" (e.g., Eggs Benedict, etc.) It may be more correct to use the term "coddled" for these poached-in-a-round-container eggs, but common usage has been to call them "poached," because they're often used as poached eggs, especially at restaurants where this more foolproof method of cooking has universally replaced true "poaching" as a way to produce predictably uniform-looking eggs.

When I visited England and Ireland a year and a half ago, I noticed that the vaunted "full breakfasts" I was served at B&Bs in both countries invariably included one egg of the poached-in-a-container variety. A nice big yellow yolk was always perfectly centered in a nice round hockey-puck of egg white.

Standard American breakfast menus always offer "two eggs any style"; over across the pond, you get one egg, one style. Of course, there's lots more meat of more different kinds to go with that lonely little egg, usually some nice home-baked bread or muffins, plus porridge (oatmeal) or cold cereal if you're really hungry.

What surprised me most about the "full Irish breakfast" was the absense of potatoes. "Hash Browns" aka "Home Fries" are a standard part of the American breakfast (in the South, subsititute grits, or at least a choice between potatoes or grits). But in Ireland, the only place I saw hash brown potatoes offered as part of breakfast was when departing from Shannon Airport, where all permutations of American, British, and Irish breakfast dishes appeared at the self-service breakfast buffet. (Baked beans are a breakfast food in England, not in the States nor, apparently, in Ireland either.)

Most Americans still use the term "French Toast" for bread-dipped-in-egg-and-fried. No one I knew ever got caught up in that anti-French "freedom fries" nonsense, and at this late date, I don't think anyone at all is still worried about that.

Here in New Orleans, many restaurant menus (as well as many local folks) call this dish "lost bread," from the French "pain perdu." The idea is to make "French toast"/"lost bread" from stale bread, as a way to avoid wasting bread which would otherwise be discarded. Stale bread actually soaks up more egg more effectively than fresh bread, and stale French bread is the best. French bread, at least as produced in New Orleans, is uniquely light, with huge air bubbles throughout; when stale, it is especially sponge-like.