Poached Eggs

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 785kcal

Ingredients

Blueberry Muffins

  • 1 cup All-purpose flour
  • ½ cup Granulated sugar
  • ¼ tsp Salt
  • 1 ½ tsp Baking powder
  • cup Vegetable oil
  • cup Milk
  • 1 Egg
  • 1 tsp Vanilla extract
  • 1 cup Blueberries fresh or frozen (if using frozen do not thaw)

Salted Honey Iced Latte

  • 2 cups Coffee cold
  • 1 TBSP Honey
  • 1 cup Milk
  • Ice cubes
  • ¼ tsp Flaky sea salt

Arugula Salad

  • 2 cups Arugula
  • 1 tsp Extra-virgin olive oil
  • ½ tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

Poached Eggs

  • 2 TBSP White vinegar
  • 4 Eggs
  • Salt to taste
  • Black pepper to taste

Instructions

  • For the Blueberry Muffins: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the wells.
  • Prepare the coffee with your preferred method and let cool.
  • In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
  • In a separate bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Gently fold in the blueberries until evenly distributed throughout the batter.
  • Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ full.
  • Place the muffin tin in the preheated oven and bake for 18 - 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  • Make the Salted Honey Iced Latte: While the muffins are baking, heat milk and honey in a small saucepan over low heat until the honey dissolves. Remove from heat and stir into the coffee. Add ice and sprinkle with sea salt.
  • For the Arugula Salad: In a mixing bowl, toss arugula with olive oil, lemon juice, salt, and black pepper until evenly coated. Divide the salad between serving dishes.
  • Poach the Eggs: In a medium saucepan, fill with about 3 inches of water and bring to a gentle simmer over medium-low heat. Add the white vinegar to the water to help the eggs hold their shape.
  • Crack one egg into a small bowl or ramekin. Using a spoon, create a gentle whirlpool in the simmering water, then carefully slide the egg into the center of the whirlpool.
  • Repeat with the remaining eggs. Poach the eggs for 3 - 4 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, poach them for an additional 1 - 2 minutes.
  • Use a slotted spoon to remove the eggs from the water and place them on a plate lined with paper towels to drain.
  • Assemble the Arugula Salad: Place two eggs on top of each arugula salad and season with salt and black pepper.
  • Serve the arugula salad and blueberry muffins with the salted honey iced latte.

Nutrition

Calories: 785kcal | Carbohydrates: 127g | Protein: 27g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 429mg | Sodium: 840mg | Potassium: 721mg | Fiber: 4g | Sugar: 75g | Vitamin A: 1372IU | Vitamin C: 11mg | Calcium: 491mg | Iron: 6mg

Poached Eggs

No ratings yet
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 785 kcal

Ingredients
 
 

Blueberry Muffins

  • 1 cup All-purpose flour
  • ½ cup Granulated sugar
  • ¼ tsp Salt
  • 1 ½ tsp Baking powder
  • cup Vegetable oil
  • cup Milk
  • 1 Egg
  • 1 tsp Vanilla extract
  • 1 cup Blueberries fresh or frozen (if using frozen do not thaw)

Salted Honey Iced Latte

  • 2 cups Coffee cold
  • 1 TBSP Honey
  • 1 cup Milk
  • Ice cubes
  • ¼ tsp Flaky sea salt

Arugula Salad

  • 2 cups Arugula
  • 1 tsp Extra-virgin olive oil
  • ½ tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

Poached Eggs

  • 2 TBSP White vinegar
  • 4 Eggs
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • For the Blueberry Muffins: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the wells.
  • Prepare the coffee with your preferred method and let cool.
  • In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
  • In a separate bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Gently fold in the blueberries until evenly distributed throughout the batter.
  • Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ full.
  • Place the muffin tin in the preheated oven and bake for 18 - 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  • Make the Salted Honey Iced Latte: While the muffins are baking, heat milk and honey in a small saucepan over low heat until the honey dissolves. Remove from heat and stir into the coffee. Add ice and sprinkle with sea salt.
  • For the Arugula Salad: In a mixing bowl, toss arugula with olive oil, lemon juice, salt, and black pepper until evenly coated. Divide the salad between serving dishes.
  • Poach the Eggs: In a medium saucepan, fill with about 3 inches of water and bring to a gentle simmer over medium-low heat. Add the white vinegar to the water to help the eggs hold their shape.
  • Crack one egg into a small bowl or ramekin. Using a spoon, create a gentle whirlpool in the simmering water, then carefully slide the egg into the center of the whirlpool.
  • Repeat with the remaining eggs. Poach the eggs for 3 - 4 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, poach them for an additional 1 - 2 minutes.
  • Use a slotted spoon to remove the eggs from the water and place them on a plate lined with paper towels to drain.
  • Assemble the Arugula Salad: Place two eggs on top of each arugula salad and season with salt and black pepper.
  • Serve the arugula salad and blueberry muffins with the salted honey iced latte.

Nutrition

Calories: 785kcalCarbohydrates: 127gProtein: 27gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 429mgSodium: 840mgPotassium: 721mgFiber: 4gSugar: 75gVitamin A: 1372IUVitamin C: 11mgCalcium: 491mgIron: 6mg
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