Friday, October 7, 2011
Cream "Poached" Eggs
Not quite coddled and not quite poached, these are, quite frankly, eggs of my own invention. Delicate and creamy with salty bits of prosciutto. In a small non-stick pan I sautéed bits of prosciutto followed by a handful of fresh spinach in olive oil and butter over medium heat. Next I cracked in two yard fresh eggs. I covered the eggs with a handful of shredded peppered cheddar cheese and a healthy drizzle of fresh cream. After a sprinkle of salt I covered the pan and let it simmer away (medium low heat) for about 5 minutes until the whites of the eggs were just set and the cheese melted. Much easier than boiling water and vinegar these almost poached eggs will be topping salads (with just water and olive oil in the cooking pan) and English muffins around here from now on.