Poached Eggs


by: B&B Wife

There is no better curative when you are feeling queasy than a poached egg. Poached eggs go well with butter, so it is nice to make a piece of buttered toast to serve with the egg. If you are being more formal, cut round pieces of white bread and gently cook them in a skillet in butter until browned on both sides, and then set the poached egg on top. The butter both adds flavor and seals the bread, keeping it from getting soggy.


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serves: 6

6 slices bread


6 eggs



Hollandaise Sauce

Nutrition Facts
Poached Eggs

Servings Per Recipe: 6

Amount per Serving

Calories: 139

  • Total Fat: 5.2 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 163.7 mg
  • Sodium: 210.1 mg
  • Total Carbs: 13.8 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 1.7 g
  • Protein: 8.7 g

how is this calculated?

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1.  Use a cookie cutter to cut out rounds of thin white bread.

2.  Cook gently in clarified butter.

3.  Bring about 3 inches of salted water to a gentle simmer in a skillet. Crack the eggs as close to the surface as possible.

4.  After about 5 minutes, lift out the eggs with a slotted spoon and cut away any spongy white, creating a perfectly neat egg.

5.  Arrange lightly creamed spinach on a round crouton, set a poached egg on top, and top with Hollandaise Sauce.

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