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 .