Recipes for Eggs Poached

Ingredients

• 3 cups cooked rice (preferably day-old)
• 4 poached eggs (past expiration date but still safe)
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Instructions

1. Heat vegetable oil in a large pan or wok over medium heat.
2. Add diced onion and minced garlic. Sauté until fragrant and onions are translucent.
3. Add frozen mixed vegetables and cook until heated through.
4. Push the vegetables to one side of the pan and crack the poached eggs into the other side.
5. Scramble the eggs gently and cook until just set.
6. Add cooked rice to the pan and stir to combine with the vegetables and eggs.
7. Pour soy sauce and sesame oil over the rice mixture. Stir well to evenly coat.
8. Season with salt and pepper to taste.
9. Continue cooking, stirring frequently, until the rice is heated through.
10. Garnish with sliced green onions and serve hot.

Ingredients

• 2 poached eggs
• 2 English muffins, toasted
• 4 slices of Canadian bacon
• Hollandaise sauce
• Chopped chives for garnish

Instructions

1. 1. In a saucepan, heat water until simmering. Add a splash of vinegar.
2. 2. Gently crack the eggs into the simmering water, one at a time.
3. 3. Poach the eggs for about 3-4 minutes until the whites are set and the yolks are still runny.
4. 4. While the eggs are poaching, toast the English muffins and cook the Canadian bacon in a skillet until crispy.
5. 5. Once the eggs are done, carefully remove them from the water using a slotted spoon and place them on a paper towel to drain excess water.
6. 6. Assemble the Eggs Benedict by placing the Canadian bacon on top of each toasted English muffin half.
7. 7. Carefully place a poached egg on top of each Canadian bacon slice.
8. 8. Spoon hollandaise sauce generously over the poached eggs.
9. 9. Garnish with chopped chives and serve immediately.

Ingredients

• 4 poached eggs (past expiration date but still safe)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 stalk celery, finely chopped
• 2 green onions, thinly sliced
• Salt and pepper to taste
• 4 slices bread
• Lettuce leaves, for serving

Instructions

1. In a mixing bowl, mash the poached eggs with a fork.
2. Add mayonnaise, Dijon mustard, celery, green onions, salt, and pepper. Mix well to combine.
3. Toast the bread slices. Place lettuce leaves on two slices.
4. Divide the egg salad mixture evenly onto the lettuce leaves.
5. Top with the remaining bread slices to make sandwiches.
6. Slice the sandwiches in half and serve.

Ingredients

• 2 eggs
• 200g spaghetti
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• Salt and pepper to taste
• Grated Parmesan cheese for garnish
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add sliced bell pepper and zucchini to the skillet. Cook for 5-6 minutes until the vegetables are tender.
4. In a separate pot, bring water to a simmer. Crack the eggs into individual small bowls or ramekins.
5. Carefully slide the eggs one by one into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
6. Using a slotted spoon, remove the poached eggs from the water and set aside on a plate lined with paper towels to drain excess water.
7. Once the spaghetti is cooked, drain it and add it to the skillet with the cooked vegetables. Toss everything together to combine.
8. Season the pasta with salt and pepper to taste.
9. Divide the pasta onto serving plates. Place a poached egg on top of each serving.
10. Garnish with grated Parmesan cheese and fresh basil leaves.
11. Serve immediately and enjoy!