English Muffin Poached Egg Pizza

There are many ways to enjoy poached eggs and the simplest way to prepare poached eggs is in a steam oven. Once poached the eggs can be served with toast, over beans, in a grain bowl or on top of an English muffin breakfast pizza.

It takes approximately 5 ½ minutes to poach a large cold egg in the Steam mode and a few minutes longer if you live at a high altitude. It took me 5 minutes to bake the English muffin pizza in my convection oven. If you get the ovens heated first then you can easily orchestrate the cooking so they are ready at the same time.

INGREDIENTS

4 large eggs

2 English muffins, split and lightly buttered

4 cherry tomatoes, sliced and mixed with

1 tsp chopped chives or thinly sliced shallot and 

1 tsp olive oil2 slices deli ham, cooked bacon or Canadian bacon, chopped

2 slices deli ham, cooked bacon or Canadian bacon, chopped

½ cup shredded mozzarella or cheddar cheese

PREPARATION

Heat the steam oven in the Steam mode using the default temperature of 212 F/100 C

Arrange the racks in the convection oven so the top rack is in the second position from the top and heat the oven in the Convection Bake mode to 425 F/215 C

Spritz 4 small oven safe ramekins with spray oil or rub with a light smear of butter.

Crack an egg into each ramekin. Place the ramekins on a small oven tray and when the steam oven comes to temperature, place the tray in the steam oven and set the timer for 5 ½ minutes.

(If you have not made poached eggs in your steam oven before set the timer for 5 minutes to determine the exact cooking time)

Place the buttered English muffins on a small oven baking sheet. Top with the tomato mixture and meat of your choice and finish with the cheese.  Place the tray in the oven and bake for 5 - 6 minutes until the cheese has melted and the edges of the muffin are crisp.

Run a knife around the edge of each ramekin and invert an egg onto each cooked muffin pizza.

Serves 4