Poached Eggs

Serves: 1
Calories/serving: 156
WW points per serving: 3

Fibre: og Protein: 12.6g Fat: 1o.6g

  • 1 teaspoon vinegar
  • 2 eggs, at room temperature
  • salt and pepper to taste

1. Fill a saucepan half full with cold water, add the vinegar and heat the water to a simmer. Break the eggs, one at a time, into a flat saucer and slide into the simmering water. Allow to simmer for 3 minutes until the whites are no longer transparent, then remove from the water with a slotted spoon. Place on a plate and season with salt and pepper.

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