Rich Butter Cream Poached Eggs Recipes

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PERFECT POACHED EGGS



Perfect Poached Eggs image

Provided by Alton Brown

Time 15m

Number Of Ingredients 0

Steps:

  • Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
  • TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
  • Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
  • Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
  • Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

PERFECT POACHED EGGS



Perfect Poached Eggs image

Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.

Provided by CountryLady

Categories     Breakfast

Time 4m

Yield 8 eggs

Number Of Ingredients 3

water (1 1/2-inch in bottom of pot or a deep skillet)
2 tablespoons vinegar
8 eggs

Steps:

  • Pour 2 tablespoons of vinegar into the poaching water.
  • Crack open eggs one at a time, into a small bowl.
  • Bring the water to a boil, then reduce temperature.
  • When water reaches a gentle simmer, pour egg into a ladle.
  • Gently transfer eggs into simmering water.
  • The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
  • Poach the eggs for 3 minutes spooning the simmering water over the eggs.
  • When the whites become opaque and feel firm to the touch they are done.
  • Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
  • Serve immediately.

CREAMY BAKED EGGS



Creamy Baked Eggs image

My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.-Macey Allen, Green Forest, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1/4 cup half-and-half cream
8 large eggs
1 cup shredded Jarlsberg cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 green onions, chopped

Steps:

  • Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.

Nutrition Facts : Calories 135 calories, Fat 9g fat (4g saturated fat), Cholesterol 200mg cholesterol, Sodium 237mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

RICH BUTTER CREAM-POACHED EGGS



Rich Butter Cream-Poached Eggs image

Rich and savory butter and cream-poached eggs, topped with a little shredded cheese, red pepper flakes, and scallions. So rich and filling (and very low-carb). No need for English muffins!

Provided by deborah L

Categories     Breakfast Eggs

Time 19m

Yield 2

Number Of Ingredients 7

½ cup heavy whipping cream
1 tablespoon butter
2 eggs
1 pinch salt and ground black pepper to taste
1 dash red pepper flakes
1 tablespoon shredded Cheddar cheese
1 tablespoon chopped scallions

Steps:

  • Heat heavy cream and butter in a small saucepan until barely simmering.
  • Crack each egg into a small bowl.
  • Slide one egg at a time into the heated cream mixture. Sprinkle salt, pepper, and red pepper flakes on top. Cover and cook over low heat until white begins to set, about 2 minutes. Uncover and add shredded Cheddar cheese. Recover and cook until yolk is desired doneness, about 2 minutes more.
  • Serve eggs and cream topped with scallions.

Nutrition Facts : Calories 347 calories, Carbohydrate 2.6 g, Cholesterol 287.1 mg, Fat 34.2 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 19.8 g, Sodium 237.5 mg, Sugar 0.6 g

RICH BUTTER CREAM-POACHED EGGS



Rich Butter Cream-Poached Eggs image

Rich and savory butter and cream-poached eggs, topped with a little shredded cheese, red pepper flakes, and scallions. So rich and filling (and very low-carb). No need for English muffins!

Provided by deborah L.

Categories     Breakfast Eggs

Time 19m

Yield 2

Number Of Ingredients 7

½ cup heavy whipping cream
1 tablespoon butter
2 eggs
1 pinch salt and ground black pepper to taste
1 dash red pepper flakes
1 tablespoon shredded Cheddar cheese
1 tablespoon chopped scallions

Steps:

  • Heat heavy cream and butter in a small saucepan until barely simmering.
  • Crack each egg into a small bowl.
  • Slide one egg at a time into the heated cream mixture. Sprinkle salt, pepper, and red pepper flakes on top. Cover and cook over low heat until white begins to set, about 2 minutes. Uncover and add shredded Cheddar cheese. Recover and cook until yolk is desired doneness, about 2 minutes more.
  • Serve eggs and cream topped with scallions.

Nutrition Facts : Calories 347 calories, Carbohydrate 2.6 g, Cholesterol 287.1 mg, Fat 34.2 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 19.8 g, Sodium 237.5 mg, Sugar 0.6 g

RICH BUTTER CREAM-POACHED EGGS



Rich Butter Cream-Poached Eggs image

Rich and savory butter and cream-poached eggs, topped with a little shredded cheese, red pepper flakes, and scallions. So rich and filling (and very low-carb). No need for English muffins!

Provided by deborah L.

Categories     Breakfast Eggs

Time 19m

Yield 2

Number Of Ingredients 7

½ cup heavy whipping cream
1 tablespoon butter
2 eggs
1 pinch salt and ground black pepper to taste
1 dash red pepper flakes
1 tablespoon shredded Cheddar cheese
1 tablespoon chopped scallions

Steps:

  • Heat heavy cream and butter in a small saucepan until barely simmering.
  • Crack each egg into a small bowl.
  • Slide one egg at a time into the heated cream mixture. Sprinkle salt, pepper, and red pepper flakes on top. Cover and cook over low heat until white begins to set, about 2 minutes. Uncover and add shredded Cheddar cheese. Recover and cook until yolk is desired doneness, about 2 minutes more.
  • Serve eggs and cream topped with scallions.

Nutrition Facts : Calories 347 calories, Carbohydrate 2.6 g, Cholesterol 287.1 mg, Fat 34.2 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 19.8 g, Sodium 237.5 mg, Sugar 0.6 g

RICH BUTTER CREAM-POACHED EGGS



Rich Butter Cream-Poached Eggs image

Rich and savory butter and cream-poached eggs, topped with a little shredded cheese, red pepper flakes, and scallions. So rich and filling (and very low-carb). No need for English muffins!

Provided by deborah L

Categories     Breakfast Eggs

Time 19m

Yield 2

Number Of Ingredients 7

½ cup heavy whipping cream
1 tablespoon butter
2 eggs
1 pinch salt and ground black pepper to taste
1 dash red pepper flakes
1 tablespoon shredded Cheddar cheese
1 tablespoon chopped scallions

Steps:

  • Heat heavy cream and butter in a small saucepan until barely simmering.
  • Crack each egg into a small bowl.
  • Slide one egg at a time into the heated cream mixture. Sprinkle salt, pepper, and red pepper flakes on top. Cover and cook over low heat until white begins to set, about 2 minutes. Uncover and add shredded Cheddar cheese. Recover and cook until yolk is desired doneness, about 2 minutes more.
  • Serve eggs and cream topped with scallions.

Nutrition Facts : Calories 347 calories, Carbohydrate 2.6 g, Cholesterol 287.1 mg, Fat 34.2 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 19.8 g, Sodium 237.5 mg, Sugar 0.6 g

RICH BUTTER CREAM-POACHED EGGS



Rich Butter Cream-Poached Eggs image

Rich and savory butter and cream-poached eggs, topped with a little shredded cheese, red pepper flakes, and scallions. So rich and filling (and very low-carb). No need for English muffins!

Provided by deborah L

Categories     Breakfast Eggs

Time 19m

Yield 2

Number Of Ingredients 7

½ cup heavy whipping cream
1 tablespoon butter
2 eggs
1 pinch salt and ground black pepper to taste
1 dash red pepper flakes
1 tablespoon shredded Cheddar cheese
1 tablespoon chopped scallions

Steps:

  • Heat heavy cream and butter in a small saucepan until barely simmering.
  • Crack each egg into a small bowl.
  • Slide one egg at a time into the heated cream mixture. Sprinkle salt, pepper, and red pepper flakes on top. Cover and cook over low heat until white begins to set, about 2 minutes. Uncover and add shredded Cheddar cheese. Recover and cook until yolk is desired doneness, about 2 minutes more.
  • Serve eggs and cream topped with scallions.

Nutrition Facts : Calories 347 calories, Carbohydrate 2.6 g, Cholesterol 287.1 mg, Fat 34.2 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 19.8 g, Sodium 237.5 mg, Sugar 0.6 g

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