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Mexicali Poached Eggs Recipe
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Onion||2 Tablespoon, chopped|
|All purpose flour||1 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Shredded american cheese||4 Ounce|
|Pimiento||2 Tablespoon, chopped|
|Bottled hot pepper sauce||1 Dash|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|English muffins||3 , toasted|
|Shredded american cheese||2 Ounce|
Calories 385 Calories from Fat 205
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 12.2 g61.1%
Trans Fat 0 g
Cholesterol 261.9 mg
Sodium 667.8 mg27.8%
Total Carbohydrates 23 g7.6%
Dietary Fiber 2 g8.1%
Sugars 5 g
Protein 23 g45.5%
Vitamin A 17.9% Vitamin C 16.2%
Calcium 47.9% Iron 13.8%
*Based on a 2000 Calorie diet
Stir in flour.
Add milk all at once Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add the 1 cup shredded cheese, pimiento, and hot pepper sauce, stirring till cheese is melted.
Gradually stir some of the hot mixture into the sour cream.
Return the sour cream mixture to skillet.
Break one egg into a small dish.
Slide egg into skillet, holding edge of dish as close to the sauce as possible.
Repeat with remaining eggs.
Simmer eggs, covered, for 3 to 5 minutes or till eggs are just soft-cooked.
Top each toasted English muffin half with an egg; spoon sauce over.
Top eggs with 1/2 cup cheese and a little paprika.