Heart-Shaped Poached Egg Sandwiches
These heart-shaped poached eggs use a mess-free steam-poaching method that delivers perfectly set whites and tender yolks without swirling water or vinegar. Eggs are gently cooked in a silicone mold over simmering water for an easy, controlled way to poach eggs with consistent results. Served on toasted English muffins with pink beet-tinted ricotta, fresh tomato, and onion, this playful breakfast or brunch recipe is ideal for special occasions while still being simple enough for everyday cooking.
Tasty Team
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Ingredients
for 3 servings
- ¾ cup whole-milk ricotta cheese (or whole-milk cottage cheese)
- 1 tablespoon beet juice (or 4 drops red food dye)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- fresh strawberry, as desired
- Olive oil, avocado oil, or vegetable oil, for greasing mold
- 6 large eggs
- 3 english muffins, split and toasted
- 6 tomato slices (⅛- to ¼-inch thick) (from 2 large vine-ripened tomatoes)
- kosher salt, to taste
- black pepper, to taste
- 6 onion ring slices (⅛- to ¼-inch thick) (from 1 red onion)
Nutrition Info
- Calories 335
- Fat 15g
- Carbs 28g
- Fiber 1g
- Sugar 2g
- Protein 19g
Estimated values based on one serving size.
Preparation
- Stir together the ricotta, beet juice, garlic powder, and onion powder in a bowl until the mixture is smooth and pink. Set aside.
- Cut each strawberry in half lengthwise. Using a small knife, remove the stem from each half by slicing out a triangle shape, creating the top of a heart. Round out the triangle edges to make heart-shaped strawberries. Set aside.
- Fill a large (at least 4½ quarts) saucepan with water to a depth of 1½ inches. Bring to a gentle simmer over high heat, then reduce the heat to low.
- Lightly oil or spray a 6-heart silicone mold with the olive oil. Carefully place the prepared mold in the simmering water.
- Crack 1 egg into each heart in the mold. Cover the pan, and cook the eggs for 3–7 minutes, depending on the doneness desired (for runny egg yolks, cook for 3 minutes; for firmer, custard-like egg yolks, cook for 5 minutes; for firm yolks, cook for 7 minutes).
- Remove the pan from heat, and remove the lid. Using tongs, carefully remove the mold from the water, and transfer to a wire rack. Let cool for 5 minutes.
- Carefully remove each egg from the mold. Layer each English muffin half with the following ingredients in this order: 2 tablespoons pink ricotta, 1 tomato slice, salt and pepper to taste, 1 onion ring, and 1 poached egg. Season with salt and pepper to taste. Serve.
- Enjoy!
- All your favorite recipes, stored in one place. Download the Tasty app and never lose a recipe again.
