These herbed-poached egg whites on wheat are an ideal low-calorie, high-protein breakfast.
Poaching egg whites yield light, fluffy white clouds that are perfect 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 egg whites 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. 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.
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Enjoy as part of breakfast.
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