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Receta Eggs And English Muffins
by Global Cookbook

Eggs And English Muffins
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Ingredientes

  • 10 3/4 ounce can Cream mushroom soup
  • 1/4 c. Lowfat milk
  • 1 c. Fresh mushrooms, sliced
  • 3 x English muffins, split
  • 6 x poached Large eggs
  • 1/2 c. Shredded yellow cheese
  • 1 dsh Paprika

Direcciones

  1. Microwave Oven Directions: Combine soup and lowfat milk in a glass bowl, stirring to create a sauce. Cook 2 min on high setting till very warm. Set aside. Place sliced mushrooms in a small glass bowl and cover with plastic wrap. Cook on high setting 1 minute. Drain and stir mushrooms into sauce. Toast and butter English muffins. On a glass serving dish, arrange English muffin halves. Top each with a poached egg. Spoon mushroom sauce over Large eggs and sprinkle with cheese and paprika. Cook on high setting 30 seconds, or possibly till cheese is melted.
  2. Conventional Directions: Combine soup and lowfat milk in a saucepan. Cook over medium heat, stirring constantly till bubbly. Saute/fry mushrooms in 2 Tbsp (25 ml) butter, then add in to sauce mix. Toast and butter English muffins. Top each English muffin half with a poached egg. Spoon mushroom sauce over egg and sprinkle with cheese and paprika. Place under warm broiler till cheese is melted.