HomeCooked Poached Eggs and Corn Flakes


Yes, this recipe is basically how to make perfect poached eggs BUT I bet you’ve never had them with corn flakes before ;) Don’t knock it til ya try it! If you want even more foodie goodness make sure to check out her Dear Delicious podcast episode HERE.

Short on ramekins and want to be extra fancy? Our faves for cute and everyday use are these.

Poached Eggs and Cornflakes

Recipe courtesy of Hailley Field of HomeCooked

Equipment you will need:

-1 small pot

-1 small dish such as a ramekin, or a 1/3 or 1/2 cup measuring cup

-Slotted spoon if you have one, or other large stirring spoon

-Paper towel or napkin

-Cereal bowl and spoon for serving


-2 eggs

-3/4 cup cornflakes- feel free to use slightly more or less to your taste

-Salt and Pepper to taste

-Place cornflakes in your favorite cereal bowl and salt and pepper them to taste. Set aside.

-Crack one egg into your small ramekin or measuring cup and set next to the stovetop. Have the second egg at the ready.

-Fill the small pot about 2/3 full of water (or enough to fully submerge the eggs) and heat to a gentle simmer over medium-high heat.  As soon as you see bubbles form and break the surface, turn the heat down to medium-low or low. Water should be steaming but not actively bubbling while the eggs are poaching.

-To poach the eggs: take the small ramekin/measuring cup with the egg inside, hold it at a 45-degree angle just above the water, and partially submerge it into the water. Hold for one second to help set the egg white, then slide the container up and out of the water. The egg will billow to the bottom of the pot. Immediately take your slotted or stirring spoon and gently swirl the water around and underneath the egg to coax it into shape in the center.  Note: There WILL be strings of egg white flyaway in the water and on the surface- don't panic, this is ok!! This will not affect the quality of the final product at all and is normal. Repeat this process immediately with the second egg.

-Poach the eggs for 2-4 minutes, adjusting the heat as necessary to make sure the water does not bubble. Eggs are done when whites are firm and yolk is still runny.  Test the egg for doneness by scooping it out with the spoon, holding it just above the water, and gently touching the white area for firmness with your finger. The yolk area should feel completely liquid underneath when lightly tapped.

-Remove eggs one at a time with slotted/stirring spoon and gently blot the bottom on a paper towel or napkin for a few seconds to remove and drain all excess water. Place eggs on top of cornflakes, and salt and pepper them to taste.  Dig in immediately with a spoon and enjoy!