Poached Egg Sandwiches Recipe : Season 2, Ep. 14 - Chef Julie Yoon

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

cheese

🥗Healthier: avocado

💰Cheaper: processed cheese

Avocado adds creaminess while being healthier.

Toast the English muffins until piping hot.

Cut the tip off a garlic clove and rub it along the nooks and crannies of the toasted English muffins.

Leave goat cheese at room temperature to soften, then use roughly 2 oz.

Spread the goat cheese evenly on the English muffins, ensuring to cover the edges.

Slice 1 tomato into thick slices, about four slices, and place one slice on each muffin.

Season the tomato with salt and black pepper.

Add arugula on top of the tomato slices.

Crack 2 eggs into two teacups, ensuring not to pop the yolks.

Fill a skillet with water to the rim without overflowing, add 1 teaspoon of kosher salt and 2 tablespoons of white distilled vinegar, and bring to a rapid boil.

Lower the heat to a simmer, then gently lower the teacups with the eggs into the water at the same time.

Cover the skillet with a lid and time for 4 minutes.

After 4 minutes, remove the eggs with a slotted spoon and drain on a paper towel-lined plate.

Season the poached eggs with salt and black pepper before placing them on the sandwiches.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens