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Blue Mozzarella Poached Eggs

Blue Mozzarella Poached Eggs

Blue Mozzarella Poached Eggs

Submitted by: Garrett Haag

Serving Size: 2

Ingredients
Quantity
English muffins
2
garlic salt (divided)
2 teaspoons
eggs, poached
4
lemon pepper
1 teaspoons
unsalted butter
2 tablespoons
heavy cream
1/2 cups
chicken broth
1/2 cups
flour
2 tablespoons
mozzarella cheese, shredded
1/2 cups
blue cheese, crumbled
1/4 cups

Directions

 

Ingredients:

Main Dish:

2 English muffins

2 tsp. garlic salt (divided)

4 eggs, poached

1 tsp. Lemon pepper

 

Cheese Sauce:

2 Tbsp. unsalted butter

½ cup heavy cream

½ cup chicken broth

2 Tbsp. flour

½ cup mozzarella cheese, shredded

¼ cup blue cheese, crumbled

Directions:

Toast two English muffins and set aside. In saucepan, bring 2 to 3 inches of water to a boil, add 1 tsp. of the garlic salt. Reduce heat to keep water gently simmering. Break cold eggs one at a time into a custard cup. Hold dish close to water’s surface, slip eggs into water. Cook until whites are completely set and yolks begin to thicken, but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs and place on paper towels. Place one poached egg on each half of the English muffin, keep warm.

For cheese sauce, melt butter in a saucepan over medium heat. Stir in heavy cream, chicken broth and flour. Once hot, add cheeses and rest of garlic salt. Stir cheese until completely melted. Pour mixture over eggs and muffins. Sprinkle lemon pepper on top.

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