Poached Egg Breakfast Sandwich

1. 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

   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

   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

   4. Build your sandwich. Toasted English muffin, baby spinach, cheese, tomatoes, bacon and top with a poached egg. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.