Egg Muffin
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 11 min |
| Total: | 16 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Eggs |
| Source: | Metro |
Recipe ingredients
- 5 cups (1.25 L) water
- 2 Tbsp. (30 mL) white vinegar*
- 1 tsp. (5 mL) salt
- 1 egg*
- 2 slices Yves Canadian Veggie Bacon
- 1 English muffin
- 1 slice cheddar* or soy cheese
- 1 slice tomato
Preparation
For each serving
In small saucepan, bring water, vinegar and salt to a boil; reduce heat so that water is barely simmering.
Crack egg into small bowl and carefully slide egg into water.
Cook egg to your preference of hardness and remove with slotted spoon.
In skillet, sauté Yves Veggie Bacon in oil over medium heat for 1 minute per side.
Meanwhile, toast muffin.
On bottom half of muffin, place Yves Veggie Bacon, then egg, cheese, tomato slice (if using) and top half of muffin.
Potvin, Yves (2000). The Good Cook Book by Yves. Delta B.-C. : Yves Veggie Cuisine.
Suggestion
Chef's tip to make it even easier; when poaching an egg, add a little salt and vinegar to the cooking water. This helps coagulate the egg and keeps it from dispersing in the water.Variation: to cut the fat even further, replace the whole egg in this recipe with 2 egg whites, scrambled.
Occasion: Brunch
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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