Cream Poached Eggs
|Light cream||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|English muffins||3 , split, toasted and buttered|
|Parmesan cheese||6 Teaspoon, grated|
Heat cream and milk to simmering in a heavy 10-inch skillet.
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.
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.
Note: Strain cream-milk mixture into pot or pitcher and use in coffee or for Cafe au Lait .
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