POACHED EGGS A LA ROMANA
Make and share this Poached Eggs a La Romana recipe from Food.com.
Provided by echo echo
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot--turn down the heat.).
- Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes.
- Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.
Nutrition Facts : Calories 188.1, Fat 7.2, SaturatedFat 2.2, Cholesterol 206.7, Sodium 270.8, Carbohydrate 19.8, Fiber 0.9, Sugar 0.9, Protein 10.2
EGGS A LA GOLDENROD
This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.
Provided by True Texas
Categories Breakfast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter, add flour and stir until the mixture is smooth and well blended.
- Add milk very slowly stirring as you add.
- Continue to stir and cook over a low heat.
- Cook until the mixture starts to thicken.
- Add salt and pepper to mixture and set aside.
- Peel boiled eggs and remove the yolks from the eggs.
- Chop the whites of the eggs and add them to the white sauce.
- Toast bread and slice it diagonally.
- Arrange the bread slices on a plate and pour the sauce over the toast.
- Take a grater and grate the egg yolks over the sauce.
- Serve warm.
Nutrition Facts : Calories 610.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 436.5, Sodium 1261.2, Carbohydrate 50.5, Fiber 1.9, Sugar 4, Protein 24.3
PERFECT POACHED EGGS
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
- TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
- Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
- Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
- Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
PERFECT POACHED EGGS
Poached eggs can be intimidating, but with this easy method you are guaranteed perfect poached eggs every time, whether you like the yolks soft and runny or firm.
Provided by Grooved Pavement
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill a 10" high sided frying pan with water until near the top.
- Add salt and vinegar to the water and bring it to a boil.
- Meanwhile, place the eggs in separate small bowls (coffee mugs work too!).
- Once the water boils, remove it from the heat and add both eggs at the same time on opposite sides of the pan.
- Cover the pan with a lid and let sit for 3-1/2 minutes for a soft yolk or 4-1/2 minutes for a firmer yolk. Lift from pan with slotted spoon and serve.
Nutrition Facts : Calories 153.3, Fat 9.9, SaturatedFat 3.1, Cholesterol 423, Sodium 2467, Carbohydrate 1.1, Sugar 0.9, Protein 12.6
POACHED EGG ON CREAMY MUSHROOM TOAST
Make and share this Poached Egg on Creamy Mushroom Toast recipe from Food.com.
Provided by Sageca
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Chop the mushrooms
- Heat the butter and oil in pan and add shallots and cook a few minutes; add mushrooms and sauté until they lose some of their juices.
- Stir in cream and cook a few minutes.
- Toast the bread slices and arrange on individual plates. Top with creamy mushrooms and the cheese slices on top.
- Put in the oven until the cheese has just melted.
- While they are in the oven, poach the eggs for 2 - 3 minutes, and lay them on top of the toasts, sprinkle with some freshly ground pepper and serve immediately.
Nutrition Facts : Calories 429.6, Fat 23.3, SaturatedFat 11.6, Cholesterol 234.4, Sodium 463.2, Carbohydrate 40.2, Fiber 1.9, Sugar 2.6, Protein 15.9
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