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.
140 cal Serves 2
Cook time 0h 5m
Total time 0h 5m
Step 1Bring a saucepan of water just to the boil. If it starts to boil, reduce heat so it is barely simmering.
Step 2Crack an egg into a small bowl. Stir the vinegar into the water.
Step 3Lower 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.
Step 4Place 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.
Per serving (1 of 2)
- 9 g
- 182 mg
- 131 mg
- Total fat
- 6 g
- Saturated fat
- 2 g
- 186 mg
- 14 g
- 2 g
- 3 g
- Added sugars
- 0 g
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