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.
by Emily Richards PH Ec.
140 cal Serves 2
Prep time
Cook time 0h 5m
Total time 0h 5m
Poached eggs on plate with green salad and tomatoes

Ingredients

Directions

  1. Step 1

    Bring a saucepan of water just to the boil. If it starts to boil, reduce heat so it is barely simmering.

  2. Step 2

    Crack an egg into a small bowl. Stir the vinegar into the water.

  3. Step 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. Step 4

    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 information

Per serving (1 of 2)

Calories
140
Protein
9 g
Sodium
182 mg
Potassium
131 mg
Total fat
6 g
Saturated fat
2 g
Cholesterol
186 mg
Carbohydrates
14 g
Fibre
2 g
Sugars
3 g
Added sugars
0 g

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