Canada's food guide
Classic poached eggs
This classic egg preparation is perfected to your very own restaurant-worthy poached egg breakfast in just a few simple steps.
Prep time
0 min
Cook time
5 min
Servings
2
Ingredients
- 2 eggs
- 15 mL (1 tbsp) white vinegar
- 1 whole grain English muffin, split and toasted
- Pinch of ground pepper
Directions
- Bring a saucepan of water just to the boil. If it starts to boil, reduce heat to simmer.
- In a small bowl, crack an egg. Stir vinegar into boiling water.
- Lower the bowl close to the water's surface and gently slip egg into the water. Repeat with remaining egg. Let eggs cook for about 3 minutes or until whites are set and yolks are soft. Leave in longer for a firmer poached egg. Using a slotted spoon, remove eggs, one at a time.
- Place one egg on each muffin half and sprinkle with pepper to serve.
Learn about food safety.
Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
Tips
- Add poached eggs to salads or serve with cooked vegetables such as spinach and mushrooms. Kids can help choose vegetables.
- Try adding a layer of tzatziki or lower fat Greek yogurt on English muffin halves. Place cooked vegetables and poached eggs on top.
