Italian Poached Eggs

Steph Wagner

July 9, 2015

Italian Poached Eggs


Bariatric Soft Diet Recipe - Italian Poached Eggs

Are you waving goodbye to your postop liquid diet and ready to say hello to the world of soft foods?!?!


Every bariatric program is different in their recommendations for how to progress your diet. For my patients, once they hit the two week mark, they can begin introducing foods like scrambled eggs, refried beans and soft tuna or chicken salad with canned meat and condiment only. And they’ve never been so excited!!!!

Once they’ve had a good run with those “starter foods” they can move into eggs anyway they’d like. That’s where I would put this recipe.

While it’s cooked in a marinara sauce, the only food to really focus on is the soft egg. Chances are you wouldn’t be able to eat the whole thing…but MY GOODNESS have you ever been so excited for bites of an egg?!

If you are further out than 2 1/2 weeks from your weight-loss surgery, or you’re a preop Gastric Sleeve or Gastric Bypass patient you can eat these eggs with the sauce scooped over the top and served with turkey bacon (which is how I ate it). We loved the flavor as we ate it for brunch and thought to ourselves “is it normal to have Italian food for brunch??” Either way it was tasty! I would certainly make this again for a dinner too.

Soft Bariatric Recipe - Italian Poached Eggs WLS Soft Recipe - Italian Poached Eggs

WLS Soft Recipe - Italian Poached Eggs

Italian Poached Eggs

Course: Breakfast, Main Dish
Cuisine: Italian
Servings: 4 servings
Calories: 114kcal
Author: Steph Wagner
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  • 16 oz Marinara Sauce lowest sugar available
  • 3-4 pieces jarred roasted red pepper, sliced
  • 4 eggs
  • pinch each salt and pepper
  • 4 leaves fresh basil, torn into small pieces


  • Heat a large, rimmed skillet to medium high heat.
  • Add marinara sauce and sliced red peppers.
  • Use the back of a spoon to make a "well" and crack one egg into the well. Repeat this with the three other eggs.
  • Sprinkle with salt and pepper.
  • Let cook for about 12 minutes or until eggs look firm when you shake the pan a bit. (I put a lid over the top for the last 2 minutes).
  • Remove from heat, sprinkle with torn basil and scoop onto plate or bowl.


If the marinara sauce is not eaten the carbohydrate content is likely less than the calculated amount.


Serving: 1egg | Calories: 114kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 667mg | Potassium: 439mg | Fiber: 2g | Sugar: 5g | Vitamin A: 759IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg
Nutrition Facts
Italian Poached Eggs
Amount Per Serving (1 egg)
Calories 114 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 164mg55%
Sodium 667mg29%
Potassium 439mg13%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 5g6%
Protein 8g16%
Vitamin A 759IU15%
Vitamin C 8mg10%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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