Really, the point of a poached egg is dipping bread into the runny yolk. And what kid doesn’t like to dip? Using a cookie cutter to cut plain toast into shapes just ups the fun quotient and helps encourage first-time eaters to try a bite.
whole wheat bread
1 to 2 eggs, per person
1 tsp vinegar, per egg
salt, to taste
black pepper, to taste
Use cookie cutters to cut pre-sliced whole wheat bread into stars or other fun shapes. Toast and butter lightly.
Crack 1 to 2 eggs per person into small ramekins and pour 1 tsp of vinegar overtop of each egg. The vinegar helps hold the egg together.
Fill a large wide pot or deep sauté pan with water and bring to a boil over high heat. Turn heat down to low so you can just see small bubbles rising from the bottom of the pan to the surface of the water. Use a spoon to stir the water in a circle, then empty one ramekin at a time into the centre of the “whirlpool.” Let eggs poach for 3 to 4 min or until the whites are fully set but the yolks are still liquid. Remove eggs from the water with a slotted spoon.
Blot eggs with a paper towel to remove traces of water. Place on top of toast and sprinkle with salt and pepper.
Calories 173, Protein 9g, Carbohydrates 13g, Fat 10g, Fibre 2g, Sodium 203mg.
Recipe by Eshun Mott
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