Print It
Poached Eggs with Asiago Cheese Sauce
From CARTER HOUSE INNS
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. |
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
|
Our Favorite Recipes
Poached Eggs with Asiago Cheese Sauce
Poached Eggs with Asiago Cheese Sauce prepared by Carter House Inns...Read More