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.
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.
Calories: 143kcal | Carbohydrates: 15g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 639mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1635IU | Vitamin C: 7.2mg | Calcium: 52mg | Iron: 1.4mg