Poached eggs on toast
Eggs poached in water with vinegar and served on buttered whole wheat toast.
- Number of servings
- 1
Nutrients
For entire dish
Some ingredients do not have a confirmed nutrition measurement basis.
- Calories
- 392 kcal
- Protein
- 23.7 g
- Carbohydrates
- 30.4 g
- Fat
- 19.9 g
- Fiber
- 4.5 g
Per serving
- Calories
- 392 kcal
- Protein
- 23.7 g
- Carbohydrates
- 30.4 g
- Fat
- 19.9 g
- Fiber
- 4.5 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 243.4 mcg
- C
- 4 mg
- D
- 2.2 mcg
- E
- 0.2 mg
- K
- 50.8 mcg
- B12
- 1 mcg
- Fe
- 1.8 mg
- Mg
- 52.5 mg
Ingredients
- Chicken egg — 110 g
- Whole wheat bread — 70 g
- Butter — 8 g
- Apple cider vinegar — 5 g
- Parsley — 3 g
- Table salt — 1 g
- Black pepper — 1 g
Cooking instructions
- Bring a pot of water to a gentle simmer.
- Add the apple cider vinegar to the water.
- Crack each egg into a separate cup.
- Chop the parsley.
- Stir the water into a slow swirl.
- Slide the eggs into the water one at a time.
- Poach for 3 minutes until the whites are set.
- Toast the bread and spread it with the butter.
- Lift the eggs out with a slotted spoon and place them on the toast.
- Season with the salt and black pepper and sprinkle with the parsley.