Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2021



In large saucepan, pour in enough water to come about 3 inches up side; add 1 tbsp white vinegar. Bring to simmer over medium heat. Crack 6 eggs, 1 at a time, into small bowl and gently slide each into water.

Cook until whites are firm and yolks are still runny, 2 to 3 minutes. Using slotted spoon, transfer eggs to paper towel-lined plate. Makes 6 servings.

Serve with Root Vegetable Curry and Curried Pearl Couscous.


Curried Pearl Couscous  In saucepan, bring 8 cups water to boil. Stir in 1 1/2 cups couscous and 2 tsp curry powder. Reduce heat; simmer until couscous is al dente, about 10 minutes. Turn off heat. Drain couscous and return to pot. Stir in 1 tbsp butter and until melted. Season with pepper.

Nutritional facts Per serving: about

  • Iron 0.9 mg
  • Fibre 0 g
  • Sodium 70 mg
  • Sugars 0 g
  • Protein 6 g
  • Calories 70
  • Total fat 5 g
  • Cholesterol 185 mg
  • Saturated fat 2 g
  • Total carbohydrate 0 g
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