Poached Egg English Muffin with Goat Cheese & Bacon

Poached Egg English Muffin with Goat Cheese & Bacon
Serves 2
Poached eggs are great- But this recipe makes them even better by serving them on an English Muffin topped with Bacon, Spinach, Tomato and garnished with fresh Chives! This is a brunch recipe that is sure to impress Mom for Mother's Day brunch or for anytime you want something special for breakfast!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 ounces goat cheese
  2. 4 eggs
  3. 2 english muffins, sliced in half
  4. 4 slices bacon
  5. 1 tomato, sliced
  6. 1 cup spinach
  7. 1 tablespoon chives, chopped
  8. 1 teaspoon white distilled vinegar
  9. salt and black pepper, to taste
Instructions
  1. Preheat oven to 400 degrees. Spread goat cheese evenly on each English Muffin. Top each muffin with a slice of tomato, and bake in the oven 8-10 minutes until slightly toasted. Once finished, set to the side.
  2. While that is cooking, fill a saucepan with a few inches of water and a teaspoon of vinegar for the poached eggs. Heat on high until bubbles begin to appear at the bottom of the pan and water is at a low simmer. Work with one egg at a time, cracking into a small dish. Place the dish close to the edge of the hot water and slip the egg into the water very gently. Add both eggs at the same time, but make sure to keep distance between them.
  3. Turn off the heat and cover pan and set a timer for 4 minutes. Now the egg whites should be completely cooked, while the yolks are still runny. Gently lift the poached eggs out of the pan with a slotted spoon and set on a plate.
  4. Top the English Muffins with some spinach, bacon, and one poached egg. Sprinkle a little salt and pepper to taste, and garnish with the chives.
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