Poached Eggs With Asiago Cheese Sauce
December 07, 2019
"Makes for a lovely rendition of poached eggs, coming right out of Stone Hill Inn, Vermont (with a tweak of my own)."
- Serving Size: 1 (710.7 g)
- Calories 1271.8
- Total Fat - 85.8 g
- Saturated Fat - 35 g
- Cholesterol - 1931.7 mg
- Sodium - 1811 mg
- Total Carbohydrate - 41.8 g
- Dietary Fiber - 1.4 g
- Sugars - 20.8 g
- Protein - 79 g
- Calcium - 584 mg
- Iron - 9.9 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.6 mg
Melt the butter in a small saucepan. Stir in the flour. Cook over medium-high heat for 1 minute, stirring constantly.
Whisk in the chicken broth and heavy cream. Cook until the sauce is thickened and bubbly, whisking constantly.
Stir in the cheese; cook until the cheese melts, whisking constantly. Remove from the heat and cover to keep warm.
Arrange the buttered muffin halves on a baking sheet. Top each with a slice of smoked ham. Broil 3 inches from the heat source for 2 minutes; keep warm.
Bring 4 inches of water (or enough to cover the eggs) along with the chicken bouillon to a boil in a large skillet. Reduce the heat to medium-high. Crack the eggs 1 at a time onto a small plate; slide each egg into the simmering water. Cook for 4 - 6 minutes, until eggs are cooked with yolk still runny to desired consistency.
Remove the eggs with a slotted spoon and dab excess water with a paper towel.
Place 1 egg on top of each ham-topped muffin half. Spoon the cheese sauce over and sprinkle with pepper.
NOTE: The amount of chicken bouillon depends on the amount of water added to the skillet and to your preferred taste.
Tips & Variations
No special items needed.