Herbed Poached Egg Whites on Wheat
Add some tarragon to your egg whites for a more savory breakfast.
- 2 cups hot water
- 1 tsp. vinegar
- 3 large egg whites
- 1 slice low-sodium sprouted whole-grain bread, toasted
- 3 fresh tarragon sprigs, finely chopped
Here are your instructions:
Bring water to boil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.
Place egg whites into a small bowl. Hold bowl close to the water’s surface and slip the egg whites into the water; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift egg whites out of water.
Place egg whites on toast; sprinkle with tarragon.