Barbecue Poached Egg Sandwich

This barbecue poached egg sandwich is served over gluten-free, quinoa English muffins, and couldn't be healthier or easier to make.

Course Breakfast

Cuisine American

Keyword healthy breakfast

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings

Calories 143kcal

Author Queen of Quinoa

1 Gluten-Free English Muffin recipe on pg. 17 of Baking with Quinoa, split in half
2 large eggs
1 tablespoon white vinegar
1 teaspoon kosher salt
2 slices tomato
Handful spinach
Barbecue sauce to top
Salt & pepper to taste

Toast the English muffins while you prepare the eggs.
To poach the eggs, fill a 10" skillet with about 2" of water. Bring to a boil, stir in the vinegar and salt, and turn down to a rolling boil.
Crack one egg into a small bowl and carefully drop the egg into the water. Repeat with the second egg and cook for 2 - 3 minutes.
While the eggs are cooking, place a slice of tomato and some spinach on top of each half of the toasted English muffin.
Remove the eggs from the water with a slotted spoon and place on top of each sandwich.
Drizzle (or douse) in barbecue sauce. Sprinkle with salt and pepper and serve.
Happy breakfasting!