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Poached Egg Muffins

Categories: Quick to fix
Type: Breakfast

A simple, satisfying breakfast that anyone can make

Cooking Time: cook 4-6 mins

Serves: makes 4 servings


  • 4 large, very fresh eggs
  • 1 tbsp fresh lemon juice or cider vinegar
  • 4 English muffins, split and toasted
Poached Egg Muffins photo

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  1. Bring a large frying pan of water to a gentle simmer, so small bubbles are just breaking at the surface. Add the lemon juice. Bring a second frying pan of water to a simmer, and turn off the heat.
  2. Crack one egg on to a plate. Stir the water with a large, slotted spoon, then slip the egg into the water, letting the edge of the plate touch the water so it does not splash. Repeat with the other eggs.
  3. Cook gently for about 3 minutes just until the white is set (or for a few extra minutes if you prefer a fully set yolk). Using a slotted spoon, lift out each egg, dip into the frying pan of water, then place on a plate lined with paper towels.
  4. Trim any loose strands of egg white and serve immediately with the toasted muffins.
  • ; cook 4-6 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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