Poached Egg Breakfast Sandwich – a delicious recipe with English Muffins, Eggs, White Vinegar, Spinach, Parmesan Cheese, Tomato. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Boil some water in a medium saucepan - fill it about half way up. Meanwhile, toast your English muffins in the oven on broil, just until toasted.
2
2. When the water is boiling, add in two teaspoons of white vinegar. Gently crack one egg at a time into a small bowl or saucer. Spin the boiling water with a spoon and slide your egg into the water, one at a time. Allow the eggs to flow and use a spoon to gently nudge the whites back closer to the yolks.
3
3. Cook for about 3 minutes for medium to firm yolks. Less time if you like them runny like I do. Remove from the eggs with a slotted spoon and hold the spoon over the pot for a moment to allow the excess water to drip off the egg.
4
4. Build your sandwich. Toasted English muffin, baby spinach, cheese, tomatoes, bacon and top with a poached egg. Season with salt and pepper.
374
kcal
Calories
26
g
Fat
4
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 whole English Muffins, 2 whole Large Eggs, 2 teaspoons White Vinegar, 1 bunch Baby Spinach, and more.
Yes, Poached Egg Breakfast Sandwich falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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