Poached Egg Brunch Sandwich

Poached Egg Brunch Sandwich


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This poached egg sandwich will be a healthy brunch meal. Filled with lettuce, tomato,and mushrooms.

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Time needed

10 min preparation + 3-4 min cooking

Serving Size / Yield

1 sandwich


  • Saucepan, to hold 3"es of water
  • Water
  • White Vinegar, 1 tablespoon
  • Slotted Spoon
  • Fresh Egg
  • 1 Slice of Multigrain Bread
  • 1/4 Arugula or Spinach
  • 1 Tomato, sliced
  • 3 tbsp mushrooms, sliced

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Set a saucepan to boil that is about two-thirds full of water. (about 3 inches deep). Add white vinegar (the vinegar coagulates the egg white turning it into a perfectly poached egg). Crack an egg into a coffee cup, small bowl or soup ladle. Turn heat down to a bare simmer. With a spoon, spin the boiling water to cool down the water before you drop in the egg. (water temperature of about 160-180ºF (71-82ºC). Carefully lower or drop the egg into the center of the whirlpool. Make sure that you do NOT drop the egg into boiling water (100ºC/212ºF), as this will toughen the eggs. Wait 3-4 minutes until cooked. (3 for soft yolk, 4 for firmer yolk). Remove with a slotted spoon. Work quickly to transfer each egg onto the sandwich, letting excess water drip back into the saucepan. The sandwich should contain toasted multigrain toast, lettuce, tomato, mushroom, and then finally topped with the poached egg.  

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