Poached Eggs n Veg

Recipe by Michelle Harris

Course: Main Meal

Difficulty: Easy

Servings: 1

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes




  • 1-2 eggs
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • Sautéed vegetables eg. mushroom, spinach, kale, tomato, asparagus, grated zucchini, to serve
  • 1⁄4 avocado, sliced, to serve
  • Pine nuts (optional, to serve)


  1. Bring water in a medium-large saucepan to a simmer and add the vinegar and salt.
  2. Crack each egg into a small meshed strainer over a small bowl, to allow excess egg white to drain away and once drained, add the egg into a ladle.
  3. Give the water a swirl with a wooden spoon handle and lower the ladle containing the egg, into the centre of the swirling water so the egg floats away.
  4. Using a spoon, move all the egg whites in closer to the egg yolk, helping them to hold together.
  5. Poach for 3 minutes (depending on how cooked you want your egg).
  6. Using a spoon, remove the eggs from the water.
  7. Serve with sautéed vegetables, drizzle with olive oil or melt over 1 teaspoon ghee.
  8. Add sliced avocado and optional extra of pine nuts.