Poached Egg Breakfast Sandwich

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 538kcal

Ingredients

Sandwich

  • 2 tsp Extra-virgin olive oil
  • 4 slices Multigrain bread
  • 1/2 cup Arugula
  • 1 Avocado pitted and sliced

Seasoning

  • Salt
  • Black pepper

Poached Eggs

  • 2 TBSP White vinegar
  • 4 Eggs

Vanilla Tea

  • 2 bags Earl Grey tea
  • 1 tsp Vanilla extract
  • 2 TBSP Sweetened condensed milk
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Fill a pot halfway with water and stir in the vinegar. Bring the water to a low simmer.
  • Poach the eggs: Crack the eggs into a bowl. Gently place the eggs into the simmering water. You can poach multiple eggs at once, being careful not to overcrowd the pan. Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon onto paper towels. Season with salt and pepper to taste.
  • Prepare the tea. Stir in the vanilla and condensed milk.
  • Drizzle the oil onto the inside of each slice of bread. Layer with arugula, avocado seasoned with salt and pepper, poached eggs, and top piece of bread.
  • Cut in half and enjoy with vanilla tea.

Nutrition

Calories: 538kcal | Carbohydrates: 45g | Protein: 22g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 334mg | Sodium: 411mg | Potassium: 845mg | Fiber: 10g | Sugar: 15g | Vitamin A: 796IU | Vitamin C: 11mg | Calcium: 219mg | Iron: 4mg

Poached Egg Breakfast Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 538 kcal

Ingredients
 
 

Sandwich

  • 2 tsp Extra-virgin olive oil
  • 4 slices Multigrain bread
  • 1/2 cup Arugula
  • 1 Avocado pitted and sliced

Seasoning

  • Salt
  • Black pepper

Poached Eggs

  • 2 TBSP White vinegar
  • 4 Eggs

Vanilla Tea

  • 2 bags Earl Grey tea
  • 1 tsp Vanilla extract
  • 2 TBSP Sweetened condensed milk

Instructions
 

  • Prep the ingredients per the instructions above.
  • Fill a pot halfway with water and stir in the vinegar. Bring the water to a low simmer.
  • Poach the eggs: Crack the eggs into a bowl. Gently place the eggs into the simmering water. You can poach multiple eggs at once, being careful not to overcrowd the pan. Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon onto paper towels. Season with salt and pepper to taste.
  • Prepare the tea. Stir in the vanilla and condensed milk.
  • Drizzle the oil onto the inside of each slice of bread. Layer with arugula, avocado seasoned with salt and pepper, poached eggs, and top piece of bread.
  • Cut in half and enjoy with vanilla tea.

Nutrition

Calories: 538kcalCarbohydrates: 45gProtein: 22gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.04gCholesterol: 334mgSodium: 411mgPotassium: 845mgFiber: 10gSugar: 15gVitamin A: 796IUVitamin C: 11mgCalcium: 219mgIron: 4mg
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