I have mastered the poached egg with a little help from a silicone cup. I’ve tried several times in the past to poach eggs and they never come out as pretty as the cookbook pictures. Usually mine have wispy egg whites throughout the water.
So I decided to try the silicone poaching cups that I have been seeing everywhere lately (okay, maybe not at the 7-11, but you know what I mean). Ureka! Here are some tips from the latest Weight Watcher’s Magazine about poaching:
- use fresh eggs
- keep the water at a simmer, not a rolling boil
- don’t stir or swirl the water while the egg is poaching
Place the silicone cup in the simmering pot, making sure the cup is filled with hot water. Carefully crack the egg into the cup and wait until the egg white is set and the yolk begins to thicken but is not hard. Mine took 5 minutes. Using a slotted spoon, lift the silicone cup out of the water. I used a large metal serving spoon to remove the egg from the cup. Blot with a paper towel and you are ready to go!!
This recipe is fantastic! In the past 3 days I’ve made it for breakfast twice and for a quick and nutritious vegetarian dinner for our daughter.
1 poached egg
1 slice toasted low-calorie whole wheat bread (I used Sara Lee’s 45 calorie/slice)
Misto filled with olive oil
1 Tbsp. finely chopped onion
pinch red pepper flakes
2 cups loosely packed baby spinach leaves
salt and pepper
In a small nonstick skillet, spray Misto for 1 second. Add onion and red pepper flakes and cook over medium heat for 2-3 minutes. Add spinach, salt and pepper to taste, and a tablespoon of water. Cook, stirring occasionally, until spinach wilts, about 2 minutes. Remove from heat.
Place toast on a plate. Top with spinach mixture, followed by the poached egg.
Recipe adapted from Weight Watchers Magazine.
Using the Weight Watcher’s Recipe Builder, this recipe has 4 PointsPlus.