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  1. Poached Egg and Bacon Cheese Melts

Poached Egg and Bacon Cheese Melts

00:15:00 4 servings, 1 open-face sandwich (105 g) each
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4 servings, 1 open-face sandwich (105 g) each

Enjoy all the delicious flavours of bacon and eggs in just minutes with these easy-to-make open-face poached egg sandwiches. Easy poached eggs on English muffins are infused with extra flavour when they're topped with cheese slices.

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Make It

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  • Add 1 L (4 cups) water to large skillet or saucepan; stir in vinegar. Bring to boil on medium-high heat. Reduce heat to medium-low to keep water gently simmering.
  • Break 1 egg into small bowl, then hold bowl close to water's surface as you gently slip egg into water. Repeat with remaining eggs, 1 at a time. Cook 3 to 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs; drain well in spoon or on paper towels.
  • Spread muffin halves with mustard; top with eggs and cheese slices. Let stand 1 min. or until cheese is melted. Sprinkle with onions.

Special Extra

Place 1 folded thin smoked ham slice on each toasted muffin half before topping with the poached egg and cheese.


For a professional look, trim away any rough edges from the poached eggs before placing them on the toasted English muffin halves.


  • 4 servings, 1 open-face sandwich (105 g) each

Nutritional Information

Serving Size 4 servings, 1 open-face sandwich (105 g) each
Calories 230
% Daily Value
Total fat 12g
Saturated fat 6g
Cholesterol 205mg
Sodium 820mg
Carbohydrate 15g
Dietary fibre 1g
Sugars 3g
Protein 13g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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