You are here

Steamed Eggs with Vinegar and Herbs

Steamed Eggs with Vinegar and Herbs


  • Cooking spray
  • 8 eggs
  • 2 - 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 degrees 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.


  • 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.

Nutrition Information

Per serving: 271 kcal cal., 11 g fat (3 g sat. fat), 504 mg sodium, 3 g fiber, 2 g sugar, 18 g pro., 161 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment