Poached Eggs

Poached Eggs & Cottage Cheese Breakfast

Ingredients:

  1. 2 large eggs

  2. 5 cups water

  3. 1 tps kosher salt

  4. 1 cup 2% Cottage Cheese

  5. 2 slices roma tomato

1/2 medium avocado

Instructions:

  1. Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.

  2. TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.

  3. 1. Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.

  4. 2. Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.

  5. 3. Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

NEXT: Add 1 Cup of 2% cottage cheese to your plate with 2 slices of Tomato and 1/2 avocado and enjoy.


MACRO BREAKDOWN

Roma - Tomato Slice, 2 Slice 10 calories 2g carbs 0g fat 0g protein

Avocado, 0.5 medium 120 calories 6g carbs 11g fat 2g protein

Cottage Cheese, 2% Milk-fat, 1 cup 180 calories 10g carbs 5g fat 20g protein

Eggs Grade Aa, 2 140 calories 2g carbs 10g fat 12g protein

 

TOTAL: 450 calories 20g carbs 26g fat 34g protein

 
NutritionCourtney Coleman