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Snack: Poached Eggs with Vinegar
Ingredients
4 large eggs
1 tsp salt
2 tbsps white vinegar
Instructions
1. Bring to a boil enough water to inch up the side of a large, deep skillet.
2. Add the vinegar and salt, and bring to a bare simmer.
3. Break the eggs, one at a time, into saucer or small bowl and slip them into the water.
4. Poach the eggs over low heat until the whites are firm, 2-3 minutes.
5. Remove the eggs with a slotted spoon.
6. Serve immediately with or without Hollandaise sauce.
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Nutrition Facts
Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 150 kcal | ||
| Fat 9.94 g | ||
| Carbohydrate 0.78 g | ||
| Protein 12.58 g | ||
| Iron 20 mg | ||
| Calcium 11 mg | ||
| Cholesterol 423 mg | ||
| Monounsaturated Fat 3.81 g | ||
| Polyunsaturated Fat 1.36 g | ||
| Saturated Fat 3.1 g | ||
| Sodium 1303 mg | ||
| Sugar 0.78 g | ||
| Potassium 134 mg | ||
| Vitamin A 19 mcg | ||
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