Nothing beats a poached egg and a hot cup of coffee in the morning. It is light, packed with protein, fast and delicious. I add veggies with my egg to make it into a mini breakfast salad and top it with my favorite jimmy’s low sodium seasoning.

Cook & Prep Time: 5 minutes

1 Large Brown Organic Egg
1 Tomato
½ cup lettuce medley
¼ cup of distilled white vinegar
Worcestershire Sauce

Cut the tomato into small pieces and place them in a bowl along with the greens. Fill a small sauce pan with water and vinegar to boil. NOTE: The vinegar helps the egg to coagulate and does not affect the taste. Grab your egg and crack it open into a small glass, be sure not to break the yolk while doing so. Once boiling, take a spoon and begin to stir the water in a circular motion to create a little cyclone in the pot. While the water is moving pour the egg into the water. Set a timer for 1 minute and 45 seconds. Remove the egg from the pot with a slotted spoon and place it in the bowl with the veggies. If you don't like a runny yolk keep the egg in the water for 2 minutes and 30 seconds. Top with a dash of Worcestershire Sauce, a dash of Jimmy’s Mojo Verde and enjoy!