Perfect Poached Egg on English Muffin

Prep Time
Cook Time
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"There is a secret to making poached eggs like the chefs do and I am revealing that here in this recipe."

Original recipe yields 1 serving


  • 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 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 & Variations

  • Whisk
  • Ramekin or other small bowl