This is a fun spin on eggs. Growing up, my Grandmother really loved poached eggs. I didn’t know to call them that but she wanted her eggs cooked with a splash of water and a little butter. You’d get the water and butter warmed in the pan before adding the eggs. She wanted a pinch of salt and pepper and after about 2 minutes you had to cover it.

Years later, I learned how to poach an egg by dropping them into boiling water. When cooking for larger groups, I like to finish the eggs in a muffin pan in the oven. Season with cheese, salt & pepper, then keep at a low warming oven.

More dirty details on that later. =)

Yield: 12 Servings

Poached Eggs & Roasted Peppers in a Basket of Garlic Sourdough

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Ingredients

• 4 Lb Roasted Peppers
• 4 Teaspoons Olive Oil
• 24 Poached Eggs
• 12 Slices Sourdough Bread
• 4 Cloves Garlic
• 4 Teaspoons Basalmic Vinegar
• 8 Sprigs Basil
• Salt & Pepper to taste

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 412Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 370mgSodium: 710mgCarbohydrates: 44gFiber: 3gSugar: 10gProtein: 21g