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Cream Poached Eggs

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Ingredients
  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
Directions

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.
cheese.
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

Cuisine: 
American
Course: 
Breakfast
Method: 
Poached

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