Poached Eggs With Cheese Sauce
|Skim milk||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Egg yolk||1 , beaten|
|Shredded american cheese||2 Ounce (1/2 Cup)|
|Canned mushroom stems and pieces||2 Ounce, drained and chopped (1 Can)|
|Whole wheat bread slice||2 , toasted and quartered|
In saucepan combine milk, cornstarch, salt, and dry mustard.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 2 minutes more.
Stir half of the hot mixture into the beaten yolk; return all to saucepan.
Add cheese and mushrooms.
Stir over low heat 2 to 3 minutes or till thickened and cheese is melted.
Keep sauce warm.
To poach eggs, lightly grease a 10-inch skillet.
Heat about 1 1/2-inches of water in skillet to boiling.
Reduce heat to simmer.
Break one egg into a sauce dish.
Carefully slide egg into water, holding lip of dish as close to water as possible, Repeat with remaining eggs so each has about 1/4 of the space.
Simmer, uncovered, over low heat for 3 to 5 minutes or till eggs are cooked to desired doneness.
During cooking, smooth the edges of eggs by using a spoon to gently pull away any trailing strings of egg white.
Lift eggs out of water using a slotted spoon.
Place 1 egg atop 2 toast quarters.
Spoon some cheese sauce over each.