Description
Perfectly cooked eggs, poached in a kettle for a quick and elegant breakfast. Serve on toast for a simple yet satisfying meal.
Ingredients
Scale
- 2 each eggs
- Toasted bread
- Water
Instructions
- Fill a large electric or stove top kettle 3/4 of the way.
- Bring to a full, piping-hot boil.
- Turn off the heat.
- Gently place two eggs into the kettle and close the top.
- Time six minutes, swiftly remove eggs and promptly rinse with cold water until cool enough to handle.
- Crack eggs open (carefully) and scoop the insides out onto the toasted bread of your choice.
- Sprinkle with salt and pepper to taste.
Notes
- For perfectly formed eggs, use very fresh eggs – they hold their shape better.
- Adjust cooking time depending on your desired level of doneness; start by checking at 5 minutes.
- Leftover cooked eggs can be stored in the refrigerator for up to 2 days and used in salads or other dishes.
- Prep Time: 2 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 10
- Fiber: 1
- Protein: 10
- Cholesterol: 200