Eggs Three Ways

Page 167

Cuisine: North American | Course Type: Breakfast/Brunch

(1 review)

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I love their poached eggs - cracked into oiled ramekins, if you make sure there is a thin layer of oil on top, they do not come out dried out on top. I turn them over onto a paper towel to absorb any extra oil before placing them on the serving dish, toast, English muffin, etc. It makes for a pretty egg for an English muffin.

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