Poached Eggs

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 398kcal

Ingredients

Iced Coffee

  • Coffee brewed to your liking
  • Your choice of sweetener optional
  • Your choice of creamer optional
  • Ice

Bagel with Garlic Herb Cream Cheese

  • 1 Your choice of bagel sliced in half
  • 4 TBSP Garlic herb cream cheese

Arugula Salad with Poached Eggs

  • 2 TBSP White vinegar
  • 4 Eggs
  • 2 cups Arugula
  • 1 tsp Extra-virgin olive oil
  • ½ tsp Lemon juice
  • Salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Brew the coffee and refrigerate to cool.
  • Toast the bagel halves until golden brown. Spread each with garlic herb cream cheese.
  • In a saucepan, bring 3 inches of water to a gentle simmer. Stir in vinegar.
  • Crack an egg into a small bowl. Create a gentle whirlpool in the simmering water and slide the egg in. Repeat with the second egg. Poach 3–4 minutes for runny yolks, or longer if you prefer firmer yolks.
  • Toss arugula with olive oil, lemon juice, salt, and black pepper.
  • Remove eggs with a slotted spoon and drain briefly on a paper towel. Place the eggs over arugula. Season with salt and black pepper.
  • Pour coffee over ice and prepare to your liking.
  • Serve the poached eggs with bagel and iced coffee.

Nutrition

Calories: 398kcal | Carbohydrates: 31g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 357mg | Sodium: 502mg | Potassium: 288mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1339IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 3mg

Poached Eggs

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 398 kcal

Ingredients
 
 

Iced Coffee

  • Coffee brewed to your liking
  • Your choice of sweetener optional
  • Your choice of creamer optional
  • Ice

Bagel with Garlic Herb Cream Cheese

  • 1 Your choice of bagel sliced in half
  • 4 TBSP Garlic herb cream cheese

Arugula Salad with Poached Eggs

  • 2 TBSP White vinegar
  • 4 Eggs
  • 2 cups Arugula
  • 1 tsp Extra-virgin olive oil
  • ½ tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Brew the coffee and refrigerate to cool.
  • Toast the bagel halves until golden brown. Spread each with garlic herb cream cheese.
  • In a saucepan, bring 3 inches of water to a gentle simmer. Stir in vinegar.
  • Crack an egg into a small bowl. Create a gentle whirlpool in the simmering water and slide the egg in. Repeat with the second egg. Poach 3–4 minutes for runny yolks, or longer if you prefer firmer yolks.
  • Toss arugula with olive oil, lemon juice, salt, and black pepper.
  • Remove eggs with a slotted spoon and drain briefly on a paper towel. Place the eggs over arugula. Season with salt and black pepper.
  • Pour coffee over ice and prepare to your liking.
  • Serve the poached eggs with bagel and iced coffee.

Nutrition

Calories: 398kcalCarbohydrates: 31gProtein: 19gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 357mgSodium: 502mgPotassium: 288mgFiber: 2gSugar: 2gVitamin A: 1339IUVitamin C: 3mgCalcium: 120mgIron: 3mg
Tried this recipe?Let us know how it was!