Recipe courtesy of Eric Warren
Poached Eggs
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 793
- Total Fat
- 52
- Saturated Fat
- 13
- Carbohydrates
- 39
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 41
- Cholesterol
- 603
- Sodium
- 1315
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
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
Directions
- 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!!