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Carefully slide cracked eggs, 1 at a time, into gently simmering water in saucepan seasoned with 1 Tbsp. HEINZ Distilled White Vinegar; cook 3 to 5 min. or until whites are completely set but yolks are still runny. Remove eggs from water with slotted spoon. For best results, avoid precooking and reheating the poached eggs.
Sprinkle with cracked black pepper before serving.
Spoon remaining canned chickpeas into airtight container. Refrigerate until ready to toss with your favorite mixed green salad before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.