Poached Eggs with Cheddar and Pesto Sandwiches

Level up your brunch game with this open-face poached eggs sandwich. Trust us, it’ll be worth it.

  • 9
  • 20
  • 2


  • 1 tbsp (15 mL) white vinegar
  • 4 eggs, cold
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 tbsp (30 mL) basil pesto
  • 2 English muffins, split and toasted
  • 4 slices ham
  • 2 jarred roasted peppers, halved and patted dry
  • 1/2 cup (125 mL) shredded Cracker Barrel Block – Old Cheddar
  • 1 tbsp (15 mL) finely chopped fresh chives


  1. Preheat broiler. Fill saucepan with enough water to come 3 inches (8 cm) up side of pan; stir in vinegar and bring to simmer over medium heat.
  2. Break each egg into small dish or saucer; gently slip into simmering water, one at a time. Reduce heat to medium-low; cook for 3 to 4 minutes for soft yolks and firm whites, or until cooked as desired.
  3. Remove eggs with slotted spoon; drain well on paper towel. Sprinkle with salt and pepper.
  4. Spread pesto over each toasted English muffin half; place on foil-lined baking sheet. Top with ham, roasted red peppers and poached eggs. Sprinkle with cheese.
  5. Broil for 2 to 5 minutes or until cheese has melted. Sprinkle with chives.


Add arugula or sautéed spinach to the sandwiches if desired.

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