Mini Egg "Omelette" in Poacher Recipe

From Dorothy McNett's Recipe Book.

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Mini Egg "Omelette" in Poacher

From Dorothy McNett's Recipe Book at

1 cup ready made or your own tomato salsa
4 large eggs
1/2 cup grated Monterey Jack or other similiar soft flavorful cheese
salt and pepper
parsley for garnish

Heat about 1/2 inch water in frying pan. Insert egg poaching insert. (Or, use one of the wonderful egg poaching sets available) Spoon several tablespoons salsa into each poaching cup. Crack egg into salsa, pierce the yolk with a toothpick. Sprinkle with salt and pepper. Cover. Reduce heat so as to just simmer the water. Cook about 8 minutes, more or less. To serve, arrange piles of grated cheese on serving plate. Spoon or invert egg onto cheese, garnish and serve.

Recipe created 2002-08-05.

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