Poached egg over Ezekiel 4:9 Cinnamon raisin english muffin

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Poached Egg

This morning I woke up and was craving a poached egg. This doesn’t happen often as I tend to go for fresh fruits, yogurts and smoothies so I thought; why not? Eggs are a great source of protein!

To me, a poached egg is PERFECT! The egg whites are cooked but the yolk is nice and runny, just the way I like it! It is a MUST that I have it with bread to soak up the yolk goodness once it spills onto the plate…yum!

So as I was going through my fridge I saw some fresh strawberries, grabbed them and then remembered that I bought Tofurkey from Whole Foods yesterday. This was my first attempt at eating it. I am a person that LOVES bacon, I mean LOVES. I once went to a bacon party with my friend Dan. We had everything bacon–from bacon vodka, to bacon covered foods and I even bought bacon lip balm (haha). It was awesome! So being that I am a huge bacon fan I knew the transition to a healthier bacon would be tough, which it is. There is no greater flavor than that of a fat, greasy bacon strip on top of your eggs, pancakes or in your Bloody Mary (my mouth is watering), however the risks outweigh the benefits with all the unsaturated fat, cholesterol and sodium! So tofurkey it is! Of course another great alternative is turkey bacon.

Ingredients:

Water

1 Organic omega 3 brown egg

2 strips of Tofurkey Tempeh (Smoky Maple Bacon flavor)

1/2 of Ezekiel 4:9 Cinnamon Raisin English Muffin (Flourless, sprouted whole grain)

3 Fresh Strawberries

Vinegar, Rice Vinegar (optional)

Kitchen Utensils Used:

Shallow saucepan with cover

Small bowl or cup

Slotted spoon

Stovetop grill or skillet

Directions: (read directions in full before making)

Poaching an egg:

The trick to poaching an egg is ensuring that the egg holds its shape when in the water.

In a shallow saucepan, add 3 inches of water and bring to a simmer. Do not boil, if the water starts to boil, lower the heat.

I add 2 Tbsp of vinegar (I used Rice Vinegar) to the water which helps the egg whites stay close to the egg

In a bowl or small cup, crack open the egg, leaving the egg whole. Make sure there are no eggshells, if there are any you must remove (unless of course you want to crunch on eggshells eewww).

Gently tip the egg into the simmering water and with a slotted spoon slowly move the egg whites towards the yolk.

Cover the saucepan and cook for 4-5 minutes. The egg whites should be firm but tender and the yolk soft.

Pull out the egg with a slotted spoon and eat right away while it’s hot.

While your egg is cooking, heat up your stovetop grill and put a few drops of olive oil if you desire, however you don’t have to. When your grill is hot, add your Tofurkey and cook for 2-3 min each side.

While your Tofurkey is cooking, put your english muffin in the micro for 20 seconds to defrost (makes it easier to cut in 1/2) I put one half in the toaster and the other back in the fridge for later use.

Now it’s time to build your masterpiece! Carefully remove your egg with a slotted spoon and top it on the muffin followed by your two pieces of Tofurkey. Garnish your plate with sliced strawberries or fruit of your choice for a nice fresh element on your plate!

I hope you enjoy 🙂 Mama Kat

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