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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.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
healthy breakfast
Servings:
2
Calories:
143
kcal
Author:
Alyssa
Ingredients
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
Instructions
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!
Nutrition
Calories:
143
kcal
|
Carbohydrates:
15
g
|
Protein:
8
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
163
mg
|
Sodium:
639
mg
|
Potassium:
231
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1635
IU
|
Vitamin C:
7.2
mg
|
Calcium:
52
mg
|
Iron:
1.4
mg