Poached Eggs On Bacon Toast Recipes

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20 BEST WAYS TO COOK POACHED EGGS



20 Best Ways to Cook Poached Eggs image

Try these poached egg recipes for breakfasts that can't be topped! From eggs Benedict to soup to bowls, these healthy, easy dishes are sure to please.

Provided by insanelygood

Categories     Breakfast     Recipe Roundup

Number Of Ingredients 20

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Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a poached egg dish in 30 minutes or less!

Nutrition Facts :

POACHED EGGS WITH CANADIAN BACON AND SPINACH



Poached Eggs with Canadian Bacon and Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 26m

Yield 4 servings (1/3 cup cooked spinach per serving)

Number Of Ingredients 7

4 teaspoons extra-virgin olive oil
8 slices Canadian bacon, (8 ounces)
1 large shallot, sliced (3/4 cup)
1 (10-ounce) package baby spinach leaves, washed but not dried
Kosher salt and freshly ground black pepper
1 tablespoon white wine vinegar
4 large eggs

Steps:

  • Heat a large skillet over medium heat; add 2 teaspoons of the olive oil. Cook the Canadian bacon in the hot oil until brown and a little crispy, about 2 minutes per side. Set aside and tent with foil to keep warm. Add the remaining 2 teaspoons olive oil and shallots to pan, and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves, and season with salt and pepper, to taste. Raise the heat to high, stir the spinach, incorporating any browned bits from the bottom of the pan; cover and cook until wilted, about 1 minute.
  • Meanwhile, fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
  • Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel.
  • Divide the bacon between 4 plates, top with spinach and then with the poached eggs.

Nutrition Facts : Calories 210 calorie, Fat 13 grams, SaturatedFat 3 grams, Carbohydrate 6 grams, Fiber 2 grams, Protein 18 grams

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  • Combine 1 1/2 inches water and vinegar in a wide medium sized saucepan and bring to a simmer.
  • Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan. Place onto a piece of buttered toast then season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!


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