Classic poached eggs

Want to add a wow factor to your next brunch? With a few simple steps, you can whip up your very own restaurant-worthy poached eggs in five minutes flat.
Poached eggs on plate with green salad and tomatoes
2 servings / 5 mins

Prep 0  min / Cook 5 min

  • 2 eggs
  • 1 tbsp (15 mL) white vinegar
  • 1 whole grain English muffin, split and toasted
  • Pinch fresh ground pepper
  1. Bring a saucepan of water just to the boil. If it starts to boil, reduce heat so it is barely simmering.
  2. Crack an egg into a small bowl. Stir the vinegar into the water.
  3. Lower the bowl with the egg in it close to the water and gently slip the egg into the water. Repeat with remaining egg. Let eggs cook for about 3 minutes or until whites are set and yolks are soft, leave in longer for a firmer poached egg. Using a slotted spoon, remove eggs, one at a time.
  4. Place one egg on each muffin half and sprinkle with pepper to serve.


  • Use poached eggs to top salads or cooked vegetables such as asparagus or green beans.
  • Serve up a tasty new version of eggs Benny. Top a whole grain English muffin with cooked spinach and mushrooms. Place your poached egg on top with a dollop of tzatziki or 0% fat Greek yogurt.
Nutritional info per serving (1 of 2)
  • Calories 140
  • Protein 9 g
  • Total Fat 6 g
    Saturated Fat 2 g
    Trans Fat 0 g
    Cholesterol 186 mg
  • Carbohydrates 14 g
    Fibre 2 g
    Sugars 3 g
    Added sugars 0 g
  • Sodium 182 mg
  • Potassium 131 mg