I decided to give another shot at poaching eggs. I'm no expert at this, but I seem to be getting better at it the more I practice. If poached eggs aren't your thing, then this would also be great with a sunny side up, or an over easy egg.
For the cheese sauce I used gruyere, but a sharp cheddar would also be fantastic. Full confession: the picture that's here has no egg, this was round 2 just a toasted muffin with the excess cheese sauce--the first round got immediately gobbled up before I realized that I probably should have taken a picture.
This dish looks a little fancy, but it only took about 10 minutes to pull together.
Emily's Egg Mc Muffin (for 2)
Ingredients
2 English muffins, split
2 eggs
1 T white vinegar, or juice of one lemon
1 T butter
1T flour
1 c milk
1 c. grated cheese (I used gruyere because that's what was in the fridge)
salt and pepper to taste
Method
1. Fill a deep skillet with about an inch and half of water and bring to a simmer.
2. In a separate skillet, melt butter over medium heat.
3. Meanwhile, start toasting the muffins.
4. Once the water has come to a simmer (not a boil) pour in vinegar and a pinch of salt. Stir. Carefully crack eggs into the water.
5. Once the butter has melted, add the flour and whisk. Cook for about 1-2 minutes until the flour looks a light-tan color.
6. Whisk the milk into the flour-butter mixture and bring to a slow bubble.
7. Turn off the heat for the milk mixture and slowly add the cheese, whisking as you go. You've got cheese sauce.
8. Once the eggs have been cooking about 5 minutes--this is going to depend on how runny you like your eggs--lift them out of the water carefully with a slotted spoon.
9. Assemble by placing eggs on the toasted English muffins and top with cheese sauce.
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