Recipe courtesy of The Kitchen
Poached Scrambled Eggs
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 233
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 372
- Sodium
- 292
- Total: 10 min
- Active: 5 min
Ingredients
2 large eggs
Flaky sea salt, to taste
Olive oil, to garnish
Toast, for serving
Directions
- Bring a small pot of water to a simmer. Whisk the eggs in a bowl. Once the water is simmering, use a spoon to create a whirlpool in the water, then pour in the whisked eggs. Cover and cook until the eggs are cooked and float to the top, 1 to 2 minutes. Strain the eggs into a fine mesh sieve. Allow the excess water to drain, then remove to a plate and top with flaky sea salt and olive oil to taste. Serve with your favorite toast.