I’m not crazy about poached eggs, but the Camelback Business Department treats counselors to a yearly appreciation breakfast that features this recipe. It’s to die for!
Ingredients
1 lb. Velveeta Cheese
1 Stick Butter
1 Pint whipping Cream
1/8 cup dry vermouth
1 dozen eggs (you can get 1 1/2 dozen eggs in this batch)
1 pkg. of Toasted/Buttered English Muffins
Directions
In an electric frying pan, melt butter and cheese together over very low heat, slowly stir in whipping cream and dry vermouth to cheese and butter mixture. This mixture is the texture of gravy when completed. Crack the dozen eggs into the cheese mixture and poach eggs in the mixture. There should be a lid on the skillet, but not tightly. The cheese sauce gets too runny if the lid is on tightly during cooking. Cooking Time 45 minutes to one hour after cheese sauce is done.
Put poached egg and cheese sauce over toasted/buttered English Muffins. If you want meat included into your breakfast, include a slice of ham or Canadian bacon on the muffin and then the Eggs Vermouth over the top of the muffin and ham. This is a great brunch recipe to serve to a large group. The holding time is approx. two hours.
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