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Classic Poached Eggs

Makes 2 servings

Cooking Time: 5 min

Want to add a real 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.

Ingredients

2  eggs 2 
1 tbsp white vinegar 15 mL
1  whole grain English muffin, split and toasted 1 
pinch fresh ground pepper pinch

Instructions

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. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 140
9%
Fat / Lipides 6 g
Saturated / saturés 2 g
+ Trans / trans
Cholesterol / Cholestérol 186
8%
Sodium / Sodium 182 mg
5%
Carbohydrates / Glucides 14 g
9%
Fiber / Fibres 2 g
Sugars / Sucres 3 g
Protein Protéines 9 g
8%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
10%
Calcium / Calcium
10%
Iron / Fer
© All rights reserved. Health Canada and Heart and Stroke Foundation of Canada, 2014.  Reproduced with permission from the Minister of Health, 2014. Recipe was developed by Emily Richards, P.H. Ec.

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