Poached Egg on Sourdough
Many ask me what’s a healthy eat for breakfast, and one of favorites go-tos is poached eggs on sourdough bread.
Science has come a long way since demonizing the poor little egg in the 80’s, and we now know that there is no correlation between increased cardiovascular risk and eating eggs. On the contrary, eggs are a good source of vitamin A, D, E, K, B12, zinc…I can go on and on, making the incredible edible egg a superfood!
They are also a super easy and versatile food to prepare.
I love eating eggs all year round, but when spring rolls around, there is an abundance. It really is the perfect season and opportunity to eat what nature is providing for us in a larger quantities. Along with those those spring vegetables.
Here’s a 5 minute egg recipe that you will love forever.
Method
Lower the heat to medium/high, add vinegar, and stir the water briskly in one direction.
Crack an egg into a small cup first and then gently slide the egg into the water.
You can do 2 at the same time
Cook egg 3-5 minutes depending on how firm you like your egg.
Remove egg with a slotted spoon and dry on a paper towel.
Season with salt and pepper.
Rub raw garlic on toasted bread (optional)
Drizzle some olive oil, and lay the poached egg(s) on top of toast.
Ingredients
Water
1-2 tbsp. organic vinegar
Whole Wheat Sourdough Bread
Olive oil and garlic (optional)