Perfect Poached Egg on English Muffin
August 06, 2013
"There is a secret to making poached eggs like the chefs do and I am revealing that here in this recipe."
- 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
Fill deep frying pan with water.
Bring to boil.
Add salt to water for taste.
Add vinegar to water to help egg keep its shape.
Crack open the egg and put in a ramekin - be sure not to break the egg yoke.
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.
Pour egg out of ramkin into the middle of pan in the 'tornado' that you created.
Put the english muffin in toaster.
Heat frying pan and add the butter, then the ham and summer sausage slices.
When muffin toasted, butter and put on a plate.
Add the cheese slice.
Put ham then summer sausage/salami slices on top of the cheese.
Take out poached egg and lay on top of meat slices.
Garnish with a spinach leaf on top.
Add blueberries, raspberries, bananas or whatever fruit you want on side.(I added a raspberry desert sauce I made on the side too).
Tips & Variations
- Ramekin or other small bowl