Blue Mozzarella Poached Eggs
Submitted by: Garrett Haag
Serving Size: 2
|1/2 cups||mozzarella cheese, shredded|
|1/2 cups||chicken broth|
|1/2 cups||heavy cream|
|2 tablespoons||unsalted butter|
|1 teaspoons||lemon pepper|
|2 teaspoons||garlic salt (divided)|
|1/4 cups||blue cheese, crumbled|
- 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.