Best Poached Eggs On Bacon Toast Recipes

20 Best Ways to Cook Poached Eggs image

Provided by insanelygood

Number Of Ingredients 20

Poached Eggs
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Steps:

Nutrition Facts :

Poached Eggs with Canadian Bacon and Spinach image

Provided by Food Network Kitchen

Categories main-dish

Time 26m

Yield 4 servings (1/3 cup cooked spinach per serving)

Number Of Ingredients 7

4 teaspoons extra-virgin olive oil
8 slices Canadian bacon, (8 ounces)
1 large shallot, sliced (3/4 cup)
1 (10-ounce) package baby spinach leaves, washed but not dried
Kosher salt and freshly ground black pepper
1 tablespoon white wine vinegar
4 large eggs

Steps:

Heat a large skillet over medium heat; add 2 teaspoons of the olive oil. Cook the Canadian bacon in the hot oil until brown and a little crispy, about 2 minutes per side. Set aside and tent with foil to keep warm. Add the remaining 2 teaspoons olive oil and shallots to pan, and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves, and season with salt and pepper, to taste. Raise the heat to high, stir the spinach, incorporating any browned bits from the bottom of the pan; cover and cook until wilted, about 1 minute.
Meanwhile, fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel.
Divide the bacon between 4 plates, top with spinach and then with the poached eggs.

Nutrition Facts : Calories 210 calorie, Fat 13 grams, SaturatedFat 3 grams, Carbohydrate 6 grams, Fiber 2 grams, Protein 18 grams

GOOD OL' POACHED EGGS ON TOAST image

Provided by Ellen Bales

Categories Eggs

Time 10m

Number Of Ingredients 5

Steps:

1. Place about 2 inches of water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low as soon as water starts to boil. Add the vinegar to the water.
2. Break each egg carefully, so as not to break the yolk, into a separate cup and carefully add each to the water. Cook uncovered for 3 minutes.
3. Remove eggs from pan with a slotted spoon and drain on paper towels while the bread is toasting.
4. Butter the toast and, again with a slotted spoon, lay each egg atop a slice of buttered toast. Salt and pepper to your taste.
5. NOTE: The addition of vinegar to the water helps the whites of the eggs firm up and not spread out into the water.