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Cream Poached Eggs

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  Light cream 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Eggs 6
  English muffins 3 , split, toasted and buttered
  Parmesan cheese 6 Teaspoon, grated

Heat cream and milk to simmering in a heavy 10-inch skillet.
Add salt.
Slip eggs, one at a time, from a small dish into the simmering liquid.
Cover pan tightly (use foil if you have no lid), turn off heat and let eggs stand in liquid about 3 minutes, or until they are slightly softer than vou usually poach them.
Heat broiler.
Put muffin halves on cookie sheet.
Lift eggs out with a slotted spoon and set each on a muffin half.
Sprinkle each with 1 tsp.
Slip under hot broiler for about 80 seconds or just until cheese browns lightly.
Serve immediately.
Note: Strain cream-milk mixture into pot or pitcher and use in coffee or for Cafe au Lait .

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1831 Calories from Fat 1088

% Daily Value*

Total Fat 123 g189.4%

Saturated Fat 65.4 g327.1%

Trans Fat 0 g

Cholesterol 1578.3 mg526.1%

Sodium 2809.4 mg117.1%

Total Carbohydrates 112 g37.4%

Dietary Fiber 9.2 g37%

Sugars 17.8 g

Protein 78 g156.9%

Vitamin A 85% Vitamin C 2.4%

Calcium 129.4% Iron 64.7%

*Based on a 2000 Calorie diet

Cream Poached Eggs Recipe