Perfect Poached Egg on English Muffin
"There is a secret to making poached eggs like the chefs do and I am revealing that here in this recipe."
Ingredients
Nutritional
- Serving Size: 1 (301.5 g)
- Calories 642.8
- Total Fat - 44.1 g
- Saturated Fat - 24.8 g
- Cholesterol - 321.2 mg
- Sodium - 8408.5 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 2 g
- Sugars - 1.8 g
- Protein - 44.7 g
- Calcium - 1144.6 mg
- Iron - 3.4 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Fill deep frying pan with water.
Step 2
Bring to boil.
Step 3
Add salt to water for taste.
Step 4
Add vinegar to water to help egg keep its shape.
Step 5
Crack open the egg and put in a ramekin - be sure not to break the egg yoke.
Step 6
With a whisk, in center of pan make a circle rapidly like you are creating a vortex or a little tornado. This keeps the egg in the middle and well contained and gives a very good look to the poached egg.
Step 7
Pour egg out of ramkin into the middle of pan in the 'tornado' that you created.
Step 8
Put the english muffin in toaster.
Step 9
Heat frying pan and add the butter, then the ham and summer sausage slices.
Step 10
When muffin toasted, butter and put on a plate.
Step 11
Add the cheese slice.
Step 12
Put ham then summer sausage/salami slices on top of the cheese.
Step 13
Take out poached egg and lay on top of meat slices.
Step 14
Add pepper.
Step 15
Garnish with a spinach leaf on top.
Step 16
Add blueberries, raspberries, bananas or whatever fruit you want on side.(I added a raspberry desert sauce I made on the side too).
Tips
- Whisk
- Ramekin or other small bowl