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Overnight Chili with Poached Eggs

Yu-Hua Golnick
If you have any leftover Chili, then try this recipe. This Overnight chili with poached eggs is delicate and simply delicious.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Main Course
Cuisine Mexican
Servings 2 Servings


  • large pot of water
  • 1 tbsp white vinegar (This helps keep the egg whites together instead of dispersing into water)
  • 4 each eggs
  • 2 cup overnight chili recipe link be found in the post
  • Cilantro, lime, tortilla chip, sour cream and cheese for garnish (optional)


  •  In a small to medium size pot, reheat the 4 cup of chili over medium heat. Stir once in a while until fully heated through. (or microwave in microwave safe container. You may have to mix and reheat until all of the chili is properly heated through.)
  •  In a large pot, fill with water and add white vinegar. Bring to light boil. Swirl water with a large spoon clockwise.
  • Slowly crack and drop the eggs into the water, one at a time. (you can crack the egg in a ramekin and drop it in close to the surface of water or just crack closely by the water. Make sure to not burn your hand by putting your hand into the water!)  let it gently boil for about 3 minutes and remove with slotted spoon.
  •  In a plate, place about a cup of heated chili in the plate and top with two poached eggs and garnish with your choice of toppings and serve immediately.
Keyword Heart Healthy, High Protein