Bagel with poached egg and cheese

Bagel with poached egg and cheese
  • 4 servings
  • 0:10 Preparation
  • 0:05 Cooking
  • 0:15 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    white vinegar

  • 4


  • 4

    multi-grain bagels, cut in half

  • 4 tsp.
    (20 mL)


  • 4

    boston or curly lettuce leaves

  • 8

    orange slices, peeled

  • 1/4 lb
    (115 g)

    canadian cheddar, in 4 thin slices

  • Salt and freshly ground pepper


In a saucepan over high heat, bring 3 inches (8 cm) of water to a boil; add vinegar. Reduce heat to simmer. Break cold eggs into a small bowl and carefully slide them into simmering water, one at a time. Poach eggs for 3 to 5 minutes or until egg whites are cooked but yolks are still runny. Remove eggs from water with a skimmer or slotted spoon and drain well. Set aside.

Toast bagels; butter each half. Place a lettuce leaf, 2 orange slices and a poached egg on a half of each bagel. Top with cheese. Heat in toaster oven or under broiler until cheese is completely melted.

Salt and pepper to taste, cover with remaining halves and serve like a sandwich.

Source: Dairy Farmers of Canada