Here's a super easy way to poach eggs. This recipe also includes a cheddar and roasted red pepper sauce - amazing! This is my new favourite brunch. (Serves 4)
Ingredients
1/2 red pepper
1 tsp vegetable oil
8 slices peameal bacon
4 English muffins
dash of vinegar
8 eggs
4 tsp flour
4 tsp butter
2/3 cup grated cheddar cheese
3/4 cup milk
salt, pepper to taste
Directions
1. Preheat oven to broil. Using 1 tsp vegetable oil (not extra virgin olive oil, as it will burn), thoroughly coat both sides of the half red pepper. Place on baking sheet and in oven. Watch carefully until top side starts to brown. Remove from oven and flip. Continue broiling until top side again starts to brown. Remove from oven and place in bowl. Cover bowl tightly with plastic wrap. When pepper is cool enough to handle (about 15-20 minutes), peel off skin (skin will separate as pepper "sweats").
2. Meanwhile, start to fry peameal bacon on stovetop until desired crispiness.
3. Boil large pot of water for eggs. Add a dash of vinegar.
4. Grate cheese for sauce. Melt butter in saucepan; add flour. Heat to a boil, stirring frequently. Add milk; whisk until thickened (about 2 minutes). Add cheese and whisk until melted and smooth. Reduce heat to minimum and cover.
5. Chop roasted red pepper finely. Add to sauce. Stir and let sit, covered, on minimum.
6. Crack eggs into boiling water. Poach a few at a time, depending on size of pot, making sure the eggs stay separated in the water. Boil eggs 3 - 5 minutes until cooked to desired consistency. Remove using slotted spoon.
7. Toast English muffins.
8. Assemble, starting with one slice of bacon per English muffin half. Top with poached egg. Pour sauce over egg, dividing evenly among servings.
*Special thanks and credit goes to my friend, Mary, for a good idea, her help and great company!
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