I tend to have the same breakfast and lunch theme every day. Once in awhile I want something different and I found that poached eggs is a great breakfast or lunch option! I can make them quickly using an egg poacher pan. I love having poached eggs over cinnamon toast and a few slices of turkey bacon! If I do not have cinnamon toast I will substitute whole grain bread and sprinkle cinnamon sugar over the toast.
Lawry seasoned salt
Cinnamon sugar, optional
Turkey Bacon, optional
I use a non-stick egg poacher pan. I have found the eggs will stick so I spray the cups with a fat-free cooking spray.
Prepare your poached eggs according to the directions that came with your egg poacher pan. I fill my pan with a few inches of water bringing to a boil. While the water is heating, I crack an egg into each cup and place the cinnamon bread into the toaster. Once the water boils, I insert the poached eggs cups, cover, and bring the water to a soft-boil for about 4 ½ minutes. Based upon your poacher and stove will determine how long to cook your eggs so they are not overdone or undercooked.
I place a cinnamon toast on the plate. I use a tong to remove my egg cup and place the cooked egg on the toast. I shake some Lawry seasoned salt, pepper, and cinnamon sugar over the eggs. I like to serve with a side of turkey bacon. Enjoy!!