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Mexicali Poached Eggs

Veggie.Lover's picture
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Onion 2 Tablespoon, chopped
  Butter/Margarine 2 Tablespoon
  All purpose flour 1 Tablespoon
  Milk 1 1⁄4 Cup (20 tbs)
  Shredded american cheese 4 Ounce
  Pimiento 2 Tablespoon, chopped
  Bottled hot pepper sauce 1 Dash
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Eggs 6
  English muffins 3 , toasted
  Shredded american cheese 2 Ounce
  Paprika To Taste

For sauce, in a 10-inch skillet cook mushrooms, green pepper, and onion in butter or margarine till mushrooms are tender.
Stir in flour.
Add milk all at once Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add the 1 cup shredded cheese, pimiento, and hot pepper sauce, stirring till cheese is melted.
Gradually stir some of the hot mixture into the sour cream.
Return the sour cream mixture to skillet.
Break one egg into a small dish.
Slide egg into skillet, holding edge of dish as close to the sauce as possible.
Repeat with remaining eggs.
Simmer eggs, covered, for 3 to 5 minutes or till eggs are just soft-cooked.
Top each toasted English muffin half with an egg; spoon sauce over.
Top eggs with 1/2 cup cheese and a little paprika.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 385 Calories from Fat 205

% Daily Value*

Total Fat 23 g35.7%

Saturated Fat 12.2 g61.1%

Trans Fat 0 g

Cholesterol 261.9 mg87.3%

Sodium 667.8 mg27.8%

Total Carbohydrates 23 g7.6%

Dietary Fiber 2 g8.1%

Sugars 5 g

Protein 23 g45.5%

Vitamin A 17.9% Vitamin C 16.2%

Calcium 47.9% Iron 13.8%

*Based on a 2000 Calorie diet

Mexicali Poached Eggs Recipe