- 2 tablespoons extra-virgin olive oil
- 1/2 yellow bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 English muffin
- 2 tablespoons white vinegar
- 3 large eggs
- 2 slices cooked ham
- 2 tablespoons grated Parmesan
Preheat the broiler. Heat 1 tablespoon olive oil in a medium skillet over medium heat and cook the peppers until soft, about 5 minutes; set aside and keep warm.
Split the English muffin and brush the cut sides with some of the remaining olive oil. Toast lightly under the broiler and keep warm.
Bring 2-inches of water to a boil in a large skillet and add the vinegar. Reduce the water to a simmer and gently break the eggs into the water. Cook until the whites are set and feel firm, about 3 minutes. Meanwhile, put the toasted English muffins on a plate and top them with the ham. Remove the eggs with a slotted spoon and place them onto the ham. Add the cooked peppers and sprinkle over the Parmesan. Now that's a Poached Egg!!
Recipe courtesy of Eric Warren
Recipe courtesy of Ellie Krieger