1/1 Photo of Tuscan Poached Egg
From www.eggsca. The original recipe calls for 2 tablespoons bruschetta mixture, drained, but the computer wouldn't accept that.
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Units: US | Metric
- 1Bring 3 inches of water to boil in medium saucepan. Reduce to gentle simmer.
- 2Break egg into small dish. Gently slip egg into water. Cook to desired doneness in barely simmering water for 3 to 5 minutes. Remove with slotted spoon and drain on paper towel.
- 3Toast bread; place on serving plate. Place slice of prosciutto on bread. Placed poached egg on prosciutto. Top with bruschetta mixture and cheese.
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Nutritional Facts for Tuscan Poached Egg
Serving Size: 1 (101 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 197.9
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 6.4 g
- Cholesterol 210.9 mg
- Sodium 506.3 mg
- Total Carbohydrate 2.3 g
- Dietary Fiber 0.2 g
- Sugars 1.0 g
- Protein 17.4 g
The following items or measurements are not included: