Poached Eggs

My son and I take a few recipes and experience with them together. This week one of them was poached eggs. I love eggs over medium. Most of my family loves them over hard. This recipe is quick and easy. We serve this over toast and cheese sauce. (Martha Stewart Directions)

INGREDIENTS

• 3 or 4 large eggs

DIRECTIONS

1. STEP 1

   In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.

2. STEP 2

   Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.

3. STEP 3

   Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving
4. 
   
5. CHEESE SAUCE:
6. 
   .
7. 1 cup milk
8. 1 tablespoon cornstarch
9. 2 tablespoons butter or 2 tablespoons butter
10. salt
11. pepper
12. ground nutmeg
13. 1 cup cheddar cheese, shredded
14. 

    Directions:

    1. 1
       In a small saucepan, gradually stir cornstarch into milk until smooth.
    2. 2
       Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
    3. 3
       Boil 1 minute to thicken.
    4. 4
       Add cheese and stir until smooth.
    5. 5
       Keep warm.
    6. Ways to serve poached eggs.
    7.