Hangover Poached Eggs Recipe

Conquer your hangover with this vibrant and flavorful twist on poached eggs! Two sunny-side-up eggs nestled in a spicy, tangy tomato sauce – a deliciously easy and satisfying brunch or breakfast to help you recover. This recipe elevates Darlene Summers' classic catsup poached eggs, adding a touch of vinegar for brightness and extra liquid for perfect poaching in a regular pan. A dash of hot sauce is optional for extra kick! Get ready for a culinary cure that's quick, creative, and utterly delicious.

Prep Time 5 mins

Cook Time 10 mins

Calories 709.8 kcal

Protein 62g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Hangover Poached Eggs

2 large eggs
1/2 cup ketchup
1/4 cup water
1 tablespoon white vinegar
1 tablespoon butter
Cheddar Cheese
2 slices toasted bread

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How to Make Hangover Poached Eggs

In a medium frying pan with a tight-fitting lid, whisk together 1/2 cup ketchup, 1 tablespoon white vinegar, and 1/4 cup water.
Heat over medium heat until the mixture simmers gently.
Stir in 1 tablespoon of butter until melted and fully incorporated.
Gently crack 2 eggs directly into the simmering sauce. Cover the pan immediately.
Reduce heat to low and simmer for 3-4 minutes, or until the whites are set and the yolks are cooked to your liking.
Carefully remove the poached eggs using a slotted spoon and place them on top of your favorite toasted bread.
Spoon the remaining spicy tomato sauce generously over the eggs.
(Optional) Sprinkle with shredded cheddar cheese or your preferred cheese.