Egg Bakes & Quiche Dishes

Oven Poached Egg English Muffins


6 large eggs
6 Tbsp (90 mL) water
6 slices of back bacon or regular bacon, cooked
6 English muffins, sliced and lightly toasted
6 slices Cheddar Cheese


Tomato slices
Shredded lettuce


Preheat oven to 350⁰F (180⁰C). Grease muffin tin with cooking spray. Add 1 Tbsp (15 mL) water to each greased muffin cup, as well as to any cups that will not be used for eggs. Crack one egg into each of 6 muffin cups.

Bake for 11 minutes for runny yolks and whites, 13 minutes for firm whites and runny yolks and 15 minutes for completely set whites and yolks.

Using a spoon, gently scoop out poached eggs, allowing the water to drain off on a paper towel. Assemble English muffin sandwiches with freshly poached eggs.

Makes 6 sandwiches

Nutrient analysis: 1 serving Egg English Muffin:
Calories: 369
Carbohydrates: 28 g
Protein: 24 g
Fat: 17 g
Sodium: 855 mg
Fibre: 1.5 g