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.


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


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.


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
Calories / Calories 140
Fat / Lipides 6 g
Saturated / saturés 2 g
+ Trans / trans
Cholesterol / Cholestérol 186
Sodium / Sodium 182 mg
Carbohydrates / Glucides 14 g
Fiber / Fibres 2 g
Sugars / Sucres 3 g
Protein Protéines 9 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer