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
Prep time
Cook time
0h 5m
Total time
0h 5m
Ingredients
Directions
-
Step 1
Bring a saucepan of water just to the boil. If it starts to boil, reduce heat so it is barely simmering. -
Step 2
Crack an egg into a small bowl. Stir the vinegar into the water. -
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. -
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
