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Brunch Baby: Playing with Poached Eggs


Morning, Honey Dews! Yawn, get in a great stretch and wake up. The weekend is made for late nights and sleepy, brunch-laced afternoons. Keep your PJs on, cook this quick poached eggs with bacon mouthful and celebrate the weekend!

Poached Eggs with English Muffins and vegetables

1. Sautéed plum tomatoes 2. Buttered english muffin 3. Sautéed arugula 4. Bacon 5. Poached Eggs

2 Eggs
2 handfuls of Arugula
5 Plum Tomatoes, halved
2 Slice of Bacon
1 English Muffin
1 Small Garlic clove, minced
1/4 Shallot, chopped
1 Tbsp Olive Oil
Butter for english muffin
Salt and pepper, to taste

1. Add water to a medium, wide and 8-inch deep pot,  fill water 3/4 of the way up the pot. Bring pot to a low simmer.

Broken Poached Egg picture2. In a medium pan, add bacon and cook until done. Remove bacon grease and keep pan to the side. Crack each egg into  small individual bowls.

3. Warm olive oil in the bacon pan on medium heat, cook shallots for 2 minutes, add garlic and sauté for another 2 minutes. Add tomatoes and cook for 3 minutes. Salt and pepper the tomatoes then and add arugula and turn off heat. Cook arugula until lightly wilted.

4. Lower the simmering pot of water to low heat so no simmering bubbles show. Stir the water with a wooden spoon until a cyclone develops in the center. Gently add eggs to water one by one and let them cook for about 4 minutes. Toast and butter the English muffin.

5. Gently remove eggs, with a slotted spoon, from the poaching liquid and drain as much water as possible. Salt and pepper the eggs. Add eggs to the muffin, crumble bacon on top and add the tomato and arugula on top. EAT!

2 Comments leave one →
  1. 11 pm

    Just had Eggs Benny myself this morning- but these look way more amazing and fresh! Love your photos so colorful : ) PS have always wanted to my own home made but I have serious fear in trying to poach eggs – any tips?

  2. 11 pm

    This looks like my kind of breakfast!

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