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Poached Egg In Bouillon

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This Poached Egg in Bouillon teams up well with my rice or spaghetti dishes. You can try this out for breakfast as well .Tell me how you had your Poached Egg in Bouillon
  Water 3⁄4 Cup (12 tbs)
  Instant chicken or beef broth and seasoning mix 1 Tablespoon (1 Envelope)
  Toast 1
  Dehydrated onion flakes 1⁄4 Teaspoon
  Egg 1
  Herbs/Minced capers 1⁄2 Teaspoon, minced (Fresh Or Dried, To Taste)
  Salt To Taste
  Pepper To Taste

Bring to boiling point water and broth mix in small oven-to-table pan.
Stir, top with a slice of toast, add onion flakes, and open an egg onto the toast.
Sprinkle with salt and pepper, if desired, and with your choice of herbs.
Cover pan and poach egg for a few minutes over low heat (or bake at 375° F. in covered casserole) until done to taste.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 198 Calories from Fat 55

% Daily Value*

Total Fat 6 g9.4%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1706.5 mg71.1%

Total Carbohydrates 24 g8.1%

Dietary Fiber 0.61 g2.4%

Sugars 1.7 g

Protein 12 g24%

Vitamin A 5.7% Vitamin C 1.9%

Calcium 4.8% Iron 11.6%

*Based on a 2000 Calorie diet

Poached Egg In Bouillon Recipe