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Fiesta Poached Eggs

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fiesta poached eggs- nutrichef usa

Utensils:

LARGE SKILLET WITH POACHING RACK OR SAUTE PAN & FOOD PROCESSOR
 

Ingredients:

  • 6 slices of bacon, diced
  • 2 tablespoons butter/margarine
  • 2 teaspoons flour
  • 1 Cup cheddar cheese (#1 cone)
  • 1/4 teaspoon salt
  • 6 eggs – poached
  • Dash pepper
  • 6 toasted english muffin halves
  • 1 cup evaporated milk

Directions:

Fry bacon in sauté pan until crispy – remove and drain on paper towel. Rinse and dry skillet. Melt butter in same skillet over low heat. Stir in flour, salt, pepper. Add milk and cook until thickened. Add cheese and stir until smooth. Cover and remove from heat. Use instructions below for poaching eggs. Arrange eggs on toasted muffins and cover with sauce. Sprinkle bacon on top and serve.
 

Poaching Eggs

Pour 2 cups of water into skillet. Set poacher rack with cups – on top of skillet. Place a small dab of butter or margarine into each poacher cup, then bring water to a boil (just a bit over medium.) Drop eggs into cups, cover pan and continue heating for 3 minutes or until white of egg is completely done. (Very cold or jumbo size eggs will take slightly longer.) To remove cups, insert utility handle gripper (tongs.)
 
 

Categories:
MDR Healthy Cooking
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