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Poached Eggs with Asiago Cheese Sauce presented by Carter House Inns
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When serving a dish with poached eggs, you
can make the eggs ahead of time, then keep them in cold
water. This is especially helpful when poaching eggs for
a large number of people. When you are ready to serve
the eggs just emerse them for a few minutes in hot
water to warm them. -Mark
Eggs are called poached because of the white pouch
which surrounds the yolk when the egg is cooked.
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for Asiago Cheese Sauce:
2 Tablespoons unsalted butter
2 Tablespoons all purpose flour
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup (2 ounces) Asiago cheese, grated
for eggs:
4 slices sweet Virginia ham
2 English muffins, split and buttered
4 eggs
freshly ground pepper
fresh herb sprigs and pansies, for garnish
- In a small saucepan, melt the butter. Blend in the flour. Stir
over medium high heat for 1 minute.
- Whisk in chicken broth and cream. Cook, whisking constantly,
until thickened and bubbly. Whisk in cheese until melted. Cover the
sauce and set aside in a warm place.
- On a baking sheet, arrange ham slices on English muffin
halves. Broil 3 inches from heat for 2 minutes. Keep warm.
- Bring 1/2 inch of water to boiling in a large skillet. Reduce heat.
Slip eggs into the water. Simmer 4 to 6 minutes. Baste yolks with
simmering water.
- Remove eggs from the water with a slotted spoon and arrange
over ham and muffins.
- Pour sauce over each egg. Sprinkle with freshly ground pepper.
Garnish with fresh herb sprigs and pansies.
Serves 4.
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Carter House Inns
Eureka, California
An enclave of four magnificent Victorians perched alongside Humboldt Bay in charming Old Town, Eureka.
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Click here for pictures and information about the inn.
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More Carter House Inns Recipes:
Fresh Corn Waffles with Cilantro Butter
| Chocolate Madeleinettes
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More Recipes
Other Egg Dishes
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