Eggs Ahoy
Eggs Ahoy
2 Tbs Chopped green pepper
2 Tbs butter or margarine, divided
1 can (10.75oz) condensed cream of celery soup, undiluted
1/4 cup milk
3 English muffins, split and toasted
12 bacon strips, cooked
6 poached eggs
In a saucepan, saute green pepper in 1 Tbs butter until tender. Add the soup and milk; cook and stir until heated through. Spread remaining butter over muffin halves. Place two bacon strips on each half; top each with a poached egg and the soup mixture. Yield: 3 servings.
Perfect Poached Eggs
For best results, follow this method for poaching eggs:
Fill a saucepan or skillet with 1-3 inches or water. Bring liquid to a boil, then reduce heat to a gentle simmer. Crack a cold e egg into a custard cup or measuring cup. Holding the cup close to the water, let the egg gently slide into it. Repeat with remaining eggs, one at a time.
Cook, uncovered, until the egg whites are completely set and the yolks begin to thicken, about 3-5 minutes. Remove eggs with a slotted spoon.
2 Tbs Chopped green pepper
2 Tbs butter or margarine, divided
1 can (10.75oz) condensed cream of celery soup, undiluted
1/4 cup milk
3 English muffins, split and toasted
12 bacon strips, cooked
6 poached eggs
In a saucepan, saute green pepper in 1 Tbs butter until tender. Add the soup and milk; cook and stir until heated through. Spread remaining butter over muffin halves. Place two bacon strips on each half; top each with a poached egg and the soup mixture. Yield: 3 servings.
Perfect Poached Eggs
For best results, follow this method for poaching eggs:
Fill a saucepan or skillet with 1-3 inches or water. Bring liquid to a boil, then reduce heat to a gentle simmer. Crack a cold e egg into a custard cup or measuring cup. Holding the cup close to the water, let the egg gently slide into it. Repeat with remaining eggs, one at a time.
Cook, uncovered, until the egg whites are completely set and the yolks begin to thicken, about 3-5 minutes. Remove eggs with a slotted spoon.
