Whole Wheat English Muffin With Poached Eggs

Whole Wheat English Muffin with Poached Eggs is a simple, protein-rich breakfast that’s both hearty and healthy. Toasted whole wheat English muffins provide a nutty, fiber-filled base for perfectly poached eggs with soft, runny yolks. Lightly seasoned and served with optional avocado or spinach, this meal offers a satisfying balance of protein, healthy fats, and complex carbs — ideal for a nutritious start to your day.

Ingredients

• Whole Wheat English Muffin
• 1 Tbsp Apple Cider Vinegar Or White
• Baby Spinach Or A Slice Of Tomato
• 2 Large Eggs, Salt And Pepper

Directions

1. Poach The Eggs:Bring 2–3 Inches Of Water To A Gentle Simmer In A Small
2. Saucepan; Add A Splash Of Vinegar (Optional). Crack Eggs Into Small Cups. Create A Whirlpool In The Water And Slide Eggs In Gently. Poach 3–4 Mins For Soft Yolks Or Longer For Firm.
3. Prep Muffins & Greens: While Eggs Cook, Toast Whole Wheat English Muffin
4. Halves. If Using Spinach, Place It On The Hot Muffin To Wilt Slightly, Or Sauté Briefly.
5. Assemble & Serve: Remove Eggs With A Slotted Spoon, Drain Well, And Place On Muffin Halves. Season With Salt And Pepper. Optional: Add Sliced Tomato Or Spinach Under Eggs. Serve Immediately.