Poached Eggs
Serves: 1
Calories/serving: 156
WW points per serving: 3
Fibre: og Protein: 12.6g Fat: 1o.6g
1. Fill a saucepan half full with cold water, add the vinegar and heat the water to a simmer. Break the eggs, one at a time, into a flat saucer and slide into the simmering water. Allow to simmer for 3 minutes until the whites are no longer transparent, then remove from the water with a slotted spoon. Place on a plate and season with salt and pepper.
Calories/serving: 156
WW points per serving: 3
Fibre: og Protein: 12.6g Fat: 1o.6g
- 1 teaspoon vinegar
- 2 eggs, at room temperature
- salt and pepper to taste
1. Fill a saucepan half full with cold water, add the vinegar and heat the water to a simmer. Break the eggs, one at a time, into a flat saucer and slide into the simmering water. Allow to simmer for 3 minutes until the whites are no longer transparent, then remove from the water with a slotted spoon. Place on a plate and season with salt and pepper.
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