As I mentioned in my previous post my husband spend the whole weekend home with us.
Since he's on the road most of the time good home cooked meals are priceless to him.
I decided to turn into regular Suzy Homemaker and cook the whole weekend. I mean breakfast, lunch, dinner and of course dessert.
If you regularly reading this blog you might have the impression that I know what I'm doing.
Well, most of the time I do, but when it comes to breakfast I am a pure novice.
I never poached an egg till last weekend.
I did murder few eggs in the process, but at the end I was victorious. I managed to poached enough eggs to make my family what I call Southwestern Eggs Benedict.
These tasty and delicious poached eggs were served with fresh avocado on Grand Butter Biscuits covered with Jalapeno cheese and salsa.
This recipe serves 4.
Ingredients:
- 4 Poached Eggs (I used vinegar in boiling water method)
- 1 Avocado
- 4 Pillsbury Grand Butter Biscuits
- 4 Slices Tillamook Pepper Jack Cheese
- 8 Tbsp Chunky Salsa
Bake the biscuits according to the directions. Cut them in half.
Slice the avocado into thin slices. Place 1/4 of avocado onto bottom part of each biscuit.
Place a poached egg on top of the avocado. Cover with cheese and top with salsa. Finish it with top of the biscuit.
5 comments:
that looks delicous!!!!! no one makes poached eggs anymore, thanks for sharing such a wonderful recipe!
Oh I could really sink my teeth into this dish!
Thanks for passing from my blog. I have never made poached eggs before but they look delicious.
Talk about Sunday brunch.
It looks yummy as usual. There is nothing like a home cooked meal. I haven't made a poached egg in such a long time. My family prefers scrambled eggs.
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