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Pink Poached Eggs

How’s this for a bit of Friday Food Frivolity (…yikes, try saying that when you’re drunk!)?  I’m going to be absolutely clear on this one; this recipe is purely for the ‘gram.  There’s nothing out of the ordinary here – bog standard eggs, bog standard toast and a little bit of spinach and seasoning – the only thing that’s different is that the egg is pink!  There’s absolutely no culinary reason to make your poached egg pink – it won’t taste any different to a normal poached egg – but, it’ll definitely bring a smile to your face. I mean, isn’t everything better when it’s pink? 😉

If I was going to open a brunch cafe (and wanted to be a total douchebag about it) I’d probably call these Sunrise Eggs (…in fact, I’m having that one just in case – remember I called it!).


Pink Poached Eggs


  • One or two fresh (that’s very important when cooking poached eggs!) eggs
  • 1 Tbsp Vinegar
  • 100ml Beetroot Juice (or if you’re boiling beetroots, just hold back the water)
  • Boiling water
  • Toast
  • Butter
  • Spinach (or smashed Avocado)
  • Ground black pepper
  • Pinch of chilli flakes
  1. Set the water to boil, then prep your toast and greens.
  2. Once the water is close to boiling, add your beetroot juice and vinegar and whisk.  You’re going to want to whisk the water until it creates a whirlpool, and then crack the egg into the middle before it settles.  This method will wrap the white around the egg.  Usually.  It doesn’t always work for me.
  3. Cook the egg for a minute then serve up on toast and spinach.  Season with black pepper and chilli flakes.


What are you up to this weekend?  What are your breakfast/brunch plans? 🍳


10 replies on “Pink Poached Eggs”

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