2 servings / 5 mins
Prep 0 min / Cook 5 min
Ingredients
- 2 eggs
- 1 tbsp (15 mL) white vinegar
- 1 whole grain English muffin, split and toasted
- Pinch fresh ground pepper
Directions
- Bring a saucepan of water just to the boil. If it starts to boil, reduce heat so it is barely simmering.
- Crack an egg into a small bowl. Stir the vinegar into the water.
- 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.
- Place one egg on each muffin half and sprinkle with pepper to serve.
Tips:
- 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
