Food Friday!

Mmmm eggs! The best of two breakfast worlds, it's a combination of a poached egg 

and a veggie omelette with these Mini Poached Egg Omelettes. Simple to make and fun to eat, even great to cook for guests if hosting Sunday breakfast.

- 3 eggs

- mushrooms

- red, orange and yellow peppers

- fat free shredded cheese (optional)

- pepper

- 1 piece of Ezekiel bread

Directions:

- in a bowl, whisk together the 3 egg whites plus 1 yolk. Set aside

- chop the mushrooms and peppers. Set aside

- prep poacher by filling with water and bringing it to a boil, with the cups in and the lid on. 

- once the poacher is ready, remove the lid and quickly pour the eggs into the cups until 3/4 full. Replace lid.

- get the chopped veggies and remove the lid, quickly sprinkle the veggies into each cup. Replace the lid

- get the shredded cheese and remove the lid, quickly and sparingly sprinkle the cheese into each cup. Shake pepper on top. Replace the lid

- allow eggs to cook for approximately 10 minutes. Check that the centers are cooked by separating the egg with a knife. If still liquid inside allow the eggs to cook longer.

- once cooked remove the cups from the poacher, and flip out the eggs

- toast the bread while the eggs slightly cool

- once the toast pops, eat it up!