My favourite poached eggs, just like a restaurant brunch!
Fill a nonstick frying pan with water to about an inch.
Add vinegar and place 2 egg rings in the pan.
The vinegar is what makes the eggs form a whole shape.
When the water comes to a boil, turn the heat down so the bubbles are not furious.
Add the eggs gently to the rings.
Put the 2 halves of the muffin in a toaster.
The time to cook the eggs depends weather soft or hard yolk is required.
Sometimes I move the water around the pan, and on top of the eggs.
When the toaster pops, turn the heat off the eggs, and place the chard in the water to wilt.
Then spread the mustard on the muffins.
This is enough time to wilt the greens, so lift them out gently, draining any excess water back into the pan.
Place the chard equally on each muffin.
Then remove the egg rings - use a knife and try not to break the eggs.
Carefully use a spatula to lift the eggs out of the pan, draining off the water.
Finally garnish with garlic chives and season with salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 267 | ||
Calories from Fat: 90 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 372.2mg | 115 % | |
Sodium 583.3mg | 20 % | |
Potassium 338.8mg | 9 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 25.2g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 267
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