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
-
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.
-
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.
-
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
CHEESE SAUCE:
.
- 1 cup milk
- 1 tablespoon cornstarch
- 2 tablespoons butter or 2 tablespoons butter
- salt
- pepper
- ground nutmeg
- 1 cup cheddar cheese, shredded
-
Directions:
1
In a small saucepan, gradually stir cornstarch into milk until smooth.
2
Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
3
Boil 1 minute to thicken.
4
Add cheese and stir until smooth.
5
Keep warm.
Ways to serve poached eggs.
