Breakfast Eggs
"Recipe source: Bon Appetit (August 1990)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (414.3 g)
- Calories 1001
- Total Fat - 66.7 g
- Saturated Fat - 27.4 g
- Cholesterol - 563.8 mg
- Sodium - 1763.4 mg
- Total Carbohydrate - 43.7 g
- Dietary Fiber - 0.7 g
- Sugars - 25.3 g
- Protein - 53.8 g
- Calcium - 624.1 mg
- Iron - 3.7 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a saucepan over medium heat melt the butter; stir in flour and cook stirring for 2 minutes. Whisk in milk and cook until thickened, stirring constantly (under 5 minutes). Stir in cheese and stir until melted and blended. Keep warm.
Step 2
Preheat oven to 300 degrees F.
Step 3
Place the bacon in a single layer in a baking pan. Bake for 10 minutes or until brown.
Step 4
In a large skillet place 2 inches of salted water; add vinegar and bring to a simmer.
Step 5
Break eggs one at a time into a cup and then slide into the water. Poach until whites are set but yolks are still runny (under 5 minutes).
Step 6
Place 2 muffin halves on each of 4 plates. Top each muffin half with 1 slice Canadian bacon and 1 egg; spoon sauce over. Repeat for all 4 servings. Sprinkle with parsley and serve.
Tips
No special items needed.
3 Reviews
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