Prep time
0 min
This classic egg preparation is perfected to your very own restaurant-worthy poached egg breakfast in just a few simple steps.
Cook time
5 min
Servings
2
Prep time
0 min
Cook time
5 min
Servings
2
Ingredients
- 2 eggs
- 15 mL (1 tbsp) white vinegar
- 1 whole grain English muffin, split and toasted
- Pinch of ground pepper
Directions
- Bring a saucepan of water just to the boil. If it starts to boil, reduce heat to simmer.
- In a small bowl, crack an egg. Stir vinegar into boiling water.
- Lower the bowl close to the water's surface and gently slip 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
- Add poached eggs to salads or serve with cooked vegetables such as spinach and mushrooms. Kids can help choose vegetables.
- Try adding a layer of tzatziki or lower fat Greek yogurt on English muffin halves. Place cooked vegetables and poached eggs on top.
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