Poached Egg Muffin Sandwiches Poached Egg Muffin Sandwiches

Author: Canadian Living

Let the kids help make this meal. After you've placed the cooked eggs on the muffins, they can do everything else.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004



Pour enough water into large shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to simmer. Break eggs, 1 at a time, into small dish; gently slip eggs into water. Cook until yolks are soft and whites are firm, 3 to 5 minutes. Remove with slotted spoon and blot bottom of spoon on towel.

Meanwhile, under broiler or in toaster oven, toast English muffins until golden, about 1 minute. Spread with butter.

Place 1 egg on each of 4 muffin halves. Sprinkle with salt and pepper. Add cheese and ham. Top with remaining halves.

Nutritional facts <b>Per serving:</b> about

  • Sodium 972 mg
  • Protein 20 g
  • Calories 369.0
  • Total fat 18 g
  • Cholesterol 255 mg
  • Saturated fat 9 g
  • Total carbohydrate 30 g


  • Iron 20.0
  • Folate 46.0
  • Calcium 23.0
  • Vitamin A 19.0
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Poached Egg Muffin Sandwiches