Zesty Poached Eggs with Whole Wheat Toast
Brighten up your mornings with Zesty Poached Eggs with Whole Wheat Toast—a wholesome, gourmet breakfast that’s as nutritious as it is delicious! This recipe pairs perfectly poached eggs with a vibrant herb topping made from fresh parsley, chives, and tangy lemon zest, all enhanced by a light drizzle of olive oil. Resting atop golden whole wheat toast, these eggs are delicately seasoned with salt and pepper for a flavorful, protein-packed start to your day. The subtle acidity of a vinegar-simmered poach ensures perfectly shaped eggs every time, while the crispy toast provides the perfect base for this zesty creation. Ready in just 15 minutes, this dish is ideal for anyone seeking a quick, healthy breakfast with a gourmet twist. Perfect for brunch lovers and those embracing protein-rich recipes, this will quickly become a favorite in your healthy breakfast repertoire!
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Recipe Information
Ingredients
- 2 large Eggs
- 2 tablespoons White vinegar
- 1 teaspoon Lemon zest
- 1 tablespoon (finely chopped) Fresh parsley
- 1 tablespoon (finely chopped) Fresh chives
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 slices Whole wheat bread
- 1 teaspoon (optional, for toast) Butter
Instructions
Fill a medium-sized saucepan with about 3 inches of water and bring it to a gentle simmer over medium heat. Add the vinegar to the water to help the eggs hold their shape.
Crack one egg at a time into a small bowl or ramekin to ensure the yolk stays intact.
Create a gentle whirlpool in the simmering water using a spoon, then carefully slide one egg from the bowl into the center of the whirlpool. Repeat with the second egg, ensuring the eggs do not touch.
Allow the eggs to poach for 3-4 minutes, depending on the desired yolk consistency. Use a slotted spoon to gently lift the eggs out of the water and transfer them to a plate lined with a paper towel to drain excess water.
While the eggs cook, prepare the zesty topping by mixing lemon zest, parsley, chives, olive oil, salt, and black pepper in a small bowl. Set aside.
Toast the whole wheat bread slices until golden brown. If desired, spread a thin layer of butter on the toast.
Place the poached eggs on top of the toast slices and spoon the zesty herb mixture evenly over the eggs.
Serve immediately and enjoy your vibrant and nutritious breakfast!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.2 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 174 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
