Poached Eggs with Whole Grain Toast

Poached Eggs with Whole Grain Toast

Basic Information

• Servings: 2
• Serving Size: 1 plate (1 egg + 1 toast)
• Difficulty: 3
• Budget: 2
• Prep Time: 5
• Cook Time: 10
• Total Time: 15
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Flexitarian
• Mediterranean
• DASH
• Pescatarian
• Halal
• Kosher

Equipment

• Medium saucepan
• Slotted spoon
• Toaster
• Measuring spoons

Ingredients

1. 2 large eggs
2. 2 slices whole grain bread (gluten-free for Gluten-Free tag)
3. 1 tablespoon white vinegar
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper

Directions

1. Fill a medium saucepan with water, add vinegar, and bring to a gentle simmer over medium heat.
2. Crack each egg into a small cup, then gently slide into the simmering water.
3. Poach eggs for 3-4 minutes until whites are set but yolks remain runny, then remove with a slotted spoon.
4. Meanwhile, toast bread slices until golden brown, about 2 minutes in a toaster.
5. Place one poached egg on each toast slice, season with salt and pepper, and serve hot.

Storage

Best served fresh. Poached eggs can be refrigerated for 1 day and reheated in warm water briefly.

Nutrition

• Calories: 160
• Protein: 9g
• Fat: 6g
• Carbs: 18g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A