Poached Eggs with English Muffins

Easy to cook at home, treat yourself to these poached eggs on a relaxing Sunday morning.

To Prep: 10 minutes
To Cook: 15 minutes
Serves: 4 person

Ingredients :

  • 250g cherry tomatoes
  • 12 button mushrooms
  • 4 eggs
  • 4 wholemeal english muffins

Instructions :

  • Preheat the oven to 180°C.
  • Combine tomatoes and sliced mushrooms in a pan, season with cracked pepper and dry roast for about 15 minutes, or until the tomatoes have burst open and softened.
  • Meanwhile, fill a deep saucepan halfway with water and bring to a rapid boil. Crack an egg into the water and with a spoon whirlpool the water around the egg to create an even oval shape. Cook until the whites become firm and the yolk is still soft to the touch, 2 to 3 minutes.
  • Meanwhile, toast the muffins until lightly golden, then place on a plate.
  • Lift each egg from the water with a slotted spoon, allowing any excess water to drain back into the pan. Top the muffins with the roasted vegetables and poached egg, season with cracked pepper to serve…Bone Appetite!

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