Poached eggs are a great low-calorie, super healthy meal that can be enjoyed for breakfast, lunch or dinner.

Serve them over sautéed greens, steamed vegetables, quinoa or beans for some added protein and flavor.

If you’re making poached eggs for a crowd

If you’re making poached eggs for a crowd, you’ll want to try this method. It allows you to make up to a dozen poached eggs at a time.

Poaching your eggs

There are a few variables that play a role in your perfectly poached eggs.

Egg size: The larger the egg, the longer it will take to poach. We use large eggs. A smaller egg may take 45-60 seconds less to cook.

Initial egg temperature: A chilled egg that’s right out of the fridge will take a tad longer to cook than an egg that’s come to room temperature. Typically speaking (and for this recipe), we use eggs straight out of the fridge.

The temperature of your water: Depending on the settings of your stovetop, the temperature of simmering water can vary or may take a tad longer or shorter to poach your eggs.

• Pro tip: Make a note for next time. Write down the exact time it took (for your stovetop), as well as the size of egg used and the general temperature of the egg (straight from the fridge or room temperature).

Some great ways to eat your poached eggs

• An open-faced egg sandwich (on a toasted piece of bread with baby arugula, heirloom tomatoes, fresh basil, garlic, and Burrata cheese)
• On avocado toast
• On a toasted bagel with cream cheese, smoked salmon, and capers
• In a bowl of ramen
• On a toasted English muffin with chipotle mayonnaise, avocado, and crispy bacon
• On a bowl of warm farro and asparagus
• On a juicy burger
• With warm pita bread, sautéed spinach, and a dollop of Roasted Red Pepper Hummus or Creamy Cucumber Yogurt Sauce
• Easy Southwest Eggs Benedict with Avocado Hollandaise