Poached Eggs Recipes
Displaying 1 to 10 of 23 recipes.
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1. Poached Egg Soup
1 c. water, 1 egg, 1 pat butter, Salt and pepper to taste
2. Poached Egg Soup
1 garlic clove, peeled, 1/2 c. butter, 12 thin slices of Italian bread, 1 1/2 qts. beef broth, 1/4 c. chianti wine, 6 poached eggs, 1/8 tsp. salt, 3 tbsp. Parmesan cheese, grated
3. Poached Egg-mushroom Croustades
1 lb. mushrooms, minced, 3 tbsp. green onions, minced, 3 tbsp. butter, 1 1/2 tbsp. flour, 1/4 c. port wine, 1/2 c. cream, Salt & pepper, 8 baked patty shells, 8 poached eggs, 2 c. bearnaise sauce or 1 can cream of mushroom soup with 1/4 c. sherry
4. Poached Eggs And Smoked Salmon In Dill Crepes With Beurre
1 c. dry white wine, 1/3 c. minced shallots, 1/2 tsp salt, 1/4 lb. butter, softened, 1/2 c. white vinegar, 2 c. heavy cream, 1/4 tsp. pepper, 1/4 c. vinegar, 3 oz. very thinly sliced smoked salmon, 6 eggs, Sprigs of dill
5. Poached Eggs Provencal
1 can (16 oz.) tomatoes, 1 med. onion, sliced, 1 med. zucchini, sliced (optional), 1 med. green pepper, coarsely chopped, 2 tsp. chili powder, 1/2 tsp. celery salt, 3 drops red pepper sauce (optional), 8 eggs, Loaf of French bread, unsliced
6. Poached Eggs
1/2 c. hot tap water, 1 tsp. white vinegar, 4 eggs
7. Golden Topped Eggs
1 can (10 3/4 oz.) condensed Cheddar cheese soup, 1/2 c. milk, 4 slices toast, buttered, 4 slices ham, 4 poached eggs
8. Poached Eggs Nicoise
1 1/2 lbs. new potatoes, 1/4 c. dry white wine, 1/4 c. chicken stock or canned chicken broth, 1 1/4 c. Mustard Vinaigrette, 3 tbsp. minced scallion, 1 lb. green beans, 1 head of Boston lettuce, 1 c. Quick Mayonnaise, 1 tbsp. tomato paste, 6 lg. very fresh eggs, 2 tbsp. distilled white vinegar, 3 tomatoes, Salt, Olive oil, Anchovy fillets, rinsed and patted dry, Minced fresh parsley leaves, 1 c. imported French black olives, such as nicoise olives
9. Poached Egg
Pound cake, 1 can peach halves, 1 can whip cream
10. Maine Salmon With Egg Sauce
6-8 c. water, lightly salted, 2 bay leaves, Freshly ground black pepper, 2 tbsp. mixed pickling spices, 1 lemon, sliced, 1/4 c. chopped parsley, 1/3 stick butter, melted, 3 tbsp. flour, 1 c. milk or cream, Salt & freshly ground black pepper, 1 c. fish stock or bottles of clam juice, 1 tbsp. prepared mustard, 1 tsp. powdered mustard, 4 hard boiled eggs, chopped
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