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Tuesday, October 11, 2011

Get in my belly: Cheesy Eggs!

This is my family's favorite breakfast ... when I say I'm making "cheesy eggs" everyone says, "Yeah". We also refer to this recipe as "cheater eggs Benedict". The real name for the recipe is Creamy Poached Eggs and came from the Better Homes & Garden Cookbook I received early in my marriage. I've updated the original recipe just a bit.

We like it on thick slices of multi-grain toast or English muffins. Sometimes we add spinach, bacon or sausage.

Ingredients:


S. Wongkaew
Creamy Poached Eggs 
Better Homes and Gardens New Cookbook * 1930-2000
Serving Size : 4
3/4 cup shredded cheese (cheddar or a mix of whatever you've got)
3-ounce package cream cheese
1 tablespoon chopped fresh chives
1/2 cup milk 1/8 teaspoon pepper 4 eggs 2 English muffins or bagels -- split and toasted

1. In a medium skillet, combine American cheese, cream cheese, milk, and pepper. Cook and stir over medium heat till the cheeses melt. Remove from heat.

2. Break one of the eggs into a measuring cup. Carefully slide egg into cheese mixture. Repeat with remaining eggs. Cover and cook over medium-low heat for 3 to 5 minutes, or till the whites are completely set and yolks begin to thicken but are not hard.

3. Top each muffin or bagel half with a cooked egg. Stir cheese mixture with a wire whisk; spoon over eggs.

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