Steam-Poached Eggs

Servings: 6 eggs

Use a dual egg poacher/skillet pan to steam eggs for a less watery, evenly-poached result. Make a tasty nest for the eggs from sautéd bacon and vegetables including spiraled sweet potato thins.


  • 4 slices bacon, halved
  • ¾ cup finely chopped red onion
  • ⅔ cup finely diced yellow bell pepper
  • 3 large handfuls sweet potato spirals
  • 2 teaspoons dried herbs of choice
  • 6 large eggs


  1. Cook bacon in Teflon™ coated nonstick skillet. Remove and chop bacon.
  2. Drain all but 2 teaspoons bacon fat and sauté onions, peppers, potatoes lightly with herbs; transfer to a bowl.
  3. Wipe pan clean with a paper towel; add water just below rivets; boil & turn the heat down to medium.
  4. Add poacher insert and butter cups lightly.
  5. Crack one egg into each cup; cover & steam 1 minute. Shake water off the cover and re-cover the pan.
  6. Steam an additional 4 minutes or until the egg whites start to become opaque. Cook longer for less runny yolks.
  7. Divide the onion, bacon, pepper, and sweet potato spirals among 3 plates and create a nest.
  8. Invert cups to drop 2 eggs on each nest. Serve immediately.