These Herbed Poached Egg Whites on Wheat are an ideal low calorie, high protein breakfast best enjoyed on the go. Forget those old scrambled egg whites, poaching them yields light fluffy whites perfect for perching atop a single slice of whole grain toast. A bit of freshly chopped tarragon takes your egg whites from basic to savory.
Herbed Poached Egg Whites on Wheat
Make these Herb Poached Eggs for a savory breakfast featuring fluffy poached egg whites, freshly chopped tarragon, and a single slice of whole grain toast.
- 2 cups hot water
- 1 tsp. distilled white vinegar
- 4 large egg whites
- 1 slice low-sodium sprouted whole-grain bread toasted
- 1 Tbsp. finely chopped fresh tarragon
Bring water to boil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.
Place egg whites into a small bowl. Hold bowl close to the water’s surface and slip the egg whites into the water; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift egg whites out of water.
Place egg whites on toast; sprinkle with tarragon.
The Nutrition Facts box below provides estimated nutritional information for this recipe.