Poached Egg Muffins
Cook time is 6minutes
Total time is 6minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
3 Ingredients
Number of servings
4
- 1tablespoons fresh lemon, juiced
- 4 large fresh eggs
- 4 English muffins, split and toasted
Nutrition per serving
902kJ / 216Cal
902 Kilojoules or 216 Calories
10% of daily energy intake*
Protein
11.7grams
Fat
7.0grams
Carbs
24.8grams
Sugars
2.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Bring a large frying pan of water to a gentle simmer, so small bubbles are just breaking at the surface. Add the lemon juice. Bring a second frying pan of water to a simmer, and turn off the heat.
Step 2 of 4
Crack one egg on to a plate. Stir the water with a large, slotted spoon, then slip the egg into the water, letting the edge of the plate touch the water so it does not splash. Repeat with the other eggs.
Step 3 of 4
Cook gently for about 3 minutes just until the white is set (or for a few extra minutes if you prefer a fully set yolk). Using a slotted spoon, lift out each egg, dip into the frying pan of water, then place on a plate lined with paper towels.
Step 4 of 4
Trim any loose strands of egg white and serve immediately with the toasted muffins.
Categories
- Halal
- High protein
- American
- Eggs benedict
- Seafood free
- Tree nut free
- Breakfast
- Low sugar
- Sesame free
- Dairy free
- Peanut free
- Low ingredient
- Licensed
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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