Steamed Eggs with Vinegar and Herbs
Steamed Eggs with Vinegar and Herbs

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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 15 minutes
  • Prep: 5 mins
  • Cook: 10 mins

Nutrition Facts

Amount per serving:
Total Calories: 271kcal (14%)
  • 504mg (21%) Sodium
  • 27g Carbs
  • 3g Fiber
  • 11g (17%) Fat
  • 3g (16%) Saturated Fat
  • 2g Sugars
  • 18g Protein
  • 161mg (16%) Calcium
  • 4mg (21%) Iron
271kcal (14%)504mg (21%)27g3g11g (17%)2g18g3g (16%)
Fuel your day with a hearty breakfast recipe that's high in protein and low in calories.


  • Cooking spray
  • 8 eggs
  • 2 to 4 sprigs fresh marjoram, oregano, or any other herb
  • 4 whole-wheat English muffins, sliced and toasted
  • 2 teaspoons sherry vinegar
  • Salt
  • Freshly ground black pepper



1. Preheat oven to 350°F. Spray eight ramekins with cooking spray. Break one egg into each ramekin.

2. Place the dishes in an oven-safe lasagna pan. Fill the pan with boiling water until the water reaches halfway up the sides of the ramekins. Cover tightly with foil and bake in the oven for 4 minutes, until the egg whites are firm and the yolks are creamy.

3. While the eggs cook, roughly chop the herbs. Remove the eggs from the ramekins by easing them out with the tip of a knife. Place each egg on an English muffin half and lightly press the eggs into the muffins with a fork. Sprinkle with vinegar, chopped herbs, and salt and pepper.

Optional: Serve the eggs sans English muffins to cut 135 calories and 422 milligrams of sodium per serving.

Nutritional information includes 1/4 teaspoon of added salt.

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