It’s Monday–not always the most favorite day of the week. But here’s a REALLY quick and easy sandwich that will start your Mondays off right. I’m always in a rush before work but when I make this and take 5 minutes to inhale it, I am so satisfied and it really makes me a happier person. Trust me, my office appreciates when I come in a happier person.

It’s incredibly simple too! Just an english muffin, some avocado, smoked salmon… like so…

and a poached egg! “Poached egg?!” you say? Ahh, piece. of. cake. I will teach you.

OK, confession: The first time I ever tried poaching an egg was two weeks ago! Gah!

I’ve always want to try because 1) eggs benedict is one of my favoriteeee brunch dishes, 2) I love the runny yolk that a poached egg gives, and 3) it’s just pretty looking.

But I’ve always been terrified of trying to do it myself!

Solution? Breathe over my housemate‘s shoulder as I watch her do it (thanks, Lucy!), watch Alton Brown’s YouTube video instructions, and then recreate exactly. Well, sort of.

So basically, now I’m a pro. I’m 3 for 3 and if I can do it, then SO CAN YOU. It’s reallyyyy simple! Way more simple than I thought it would be. I read that some like to put vinegar in their water, or measure their water to a certain height but I just threw all of that out the window. My way totally works. [Update: I've started adding a teaspoon of white vinegar to this process after all...it totally helps keep the egg whites together!]

Simple.

How to Poach an Egg

Step one: Fill pot with water about halfway or at least 4 inches high. Add a teaspoon of white vinegar and crack an egg into a ramikin or a shallow bowl/dipping bowl.

Step two: Bring water to just under a boil or a slow simmer (where the bubbles are floating from the bottom of the water to the surface of the water but isn’t bubbling to a boil!)

Lower the stove temperature to low. Take a slotted spoon and give the water a couple GENTLE swirls.

Step 3: When the water settles on the surface (about 5-10 seconds after you swirl), slowly lower the bowl with the egg into the water. When you release the egg from the bowl, the water should still be moving enough to gently bring the egg into the very slow whirl.

The whites of the egg should be forming around the yolk. Like this…

Step 4: Let cook for 4-5 mins, depending on how cooked you want your egg. Mine was done when it looked like this…

Step 5: Using the slotted spoon, carefully lift the egg out of the water. Tilt spoon slightly on each side to let the excess water run off the top of the egg.

Serve immediately. Voila!

So, since this is just as easy as pan frying an egg, here is a great way to get your day up and running when on a time crunch–no excuses for skipping breakfast anymore!

Happy Monday, friends!!!!

P.S. Happy Birthday, Mom, and Happy Chinese New Year! This year is the year of the Dragon. It’s quite a Monday today!

Easy and Quick Open-Faced Breakfast Sandwich (Serves 1)

  • 1 whole wheat english muffin
  • 1/2 of an avocado
  • a couple pieces of smoked salmon
  • 1 poached egg (as prepared above)
  • salt and pepper

1. Toast a whole wheat english muffin.

2. Take half of an avocado, scoop it onto the one side of the english muffin and mash it into the bread.

3. Layer on the smoked salmon.

4. Add the poached egg and sprinkle with some salt and pepper to taste!

5. Eat a healthy, filling, and nutrient filled breakfast. Use other half of english muffin to soak up the runny egg yolk. Yum!

DONE! How easy was that?! And if you’re not trying to beat the clock then fry up some crunch bacon to top off the sandwich. Bacon’s just the best. 

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17 Responses to “How to poach an egg and make a deliciously easy breakfast!”

  1. Yum! Love poached eggs!

  2. Poaching I am not sure on, but I can make a mean sunny sider up:) Thanks for sharing!

  3. Looks so delicious! I need to get better about making breakfast in the morning… Definitely going to try this recipe :)

  4. *learned how to

  5. M8 – congrats. You official mastered the egg.

  6. YEAH YEAH YEAH!

  7. EGGS!

  8. Beautiful lookin’ breakfast, girlie! I love that swirling trick, it looks so fun so I’m gonna try it haha. Also, I love poached eggs for the same reasons you do–the runniness being #1.

  9. I tried poaching my egg this morning and it was awesome!! Thanks for the tip :)

    Do you have any tips for making more than one at a time?

    • Awesome, Cassie!!! I’m so glad you tried it! And yes, when my housemate showed me, she made two at once. You drop the first one in, gently swirl once, and then drop the second one in. The second one should land next to the first. If you look at Alton’s video link (in the blog post), he does 4 at once! He doesn’t swirl, just drops them in, so you could try that too! Let me know how it goes! xx

  10. Yum! That smoked salmon looks incredible… So pink!

  11. Mmmm… I love poached eggs. They are wonderful!

    I use a paper towel and dab off the extra water after removing the egg, it definitely helps to prevent a soggy muffin. And I’ll have to try the smoked salmon/avocado combo. I usually end up with a ham and spinach combo. Must try something new…

  12. Looks great! We had a smoked salmon benedict at a place I used to work at a while back.

    One tip: You should have a taller pot with more water, you want the white to curl around the yolk as its falling to the bottom so you have a nice little egg ball (if you will) as opposed to say, a patty.

    Good luck

  13. [...] Click here for a step-by-step guide on how to poach an egg! [...]

  14. I first had this dish at a Renaissance Hotel in Texas. It is gourmet comfort food!

    Serve this with good, thick, smoked bacon and a bowl of berries. Also, take the time to make a simple, blender Hollendaise. Not as healthy, but the lemon helps the flavors explode.

    Enjoy and Merry Christmas to all our fellow “foodies.”

    Bill

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