4 oven poached eggs Recipes

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

jimmy dean original hearty pork sausage crumbles, chopped onion, tostada shells , warmed in oven, cooked eggs, such as poached, fried or over-easy, shredded mexican blend cheese, salsa, chopped fresh cilantro

butter, shallots, thinly sliced, egg, heavy cream, chipotle puree, minced fresh cilantro , thyme, or parsley, salt and freshly ground black pepper, oven-steamed salmon , or an 8-oz fillet of raw salmon poached in 2 cups court bouillon, red beet , roasted until tender, peeled, and cut into 1/2-inch dice, russet potato , cooked until tender, peeled, and cut into 1/2-inch dice, panko (japanese bread crumbs), or fresh bread crumbs, butter, for sauteing, egg yolks, lemon juice, water, clarified butter (see chef s trick), salt and pepper to taste, ground coriander seed, minced fresh cilantro, white vinegar, eggs