Egg Poached In Sour Cream Recipes

SOUR CREAM POACHED EGGS.

Steps:

• Place sour cream in microwaveable container.
• Add chopped green onion.
• Make a well in the sour cream and break in 2 eggs.
• Cover and microwave at 60% power for 2 1/2 to 3 1/2 minutes, or until whites are cooked.
• Sprinkle with paprika and serve on toast.

SOUR CREAM SCRAMBLED EGGS

Steps:

• Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
• Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

POACHED EGGS

Steps:

• If making ahead, prepare an ice-water bath fitted with a sieve; set aside.
• Fill a large straight-sided skillet with 2 inches of water and bring to a boil. Add vinegar and return to a boil. Break one egg into a small heatproof bowl. Placing lip of bowl in the water, gently tip the bowl to slide egg carefully into pan. Use a large slotted spoon to fold the edges of the white over the egg, for a neater edge. Repeat with remaining eggs.
• Cook until whites are just set but the yolks are still soft, they should still move around inside, 1 1/2 to 2 minutes. Lift out eggs with a slotted spoon or small mesh sieve and briefly rest on bread to allow eggs to drain. Trim edges with a knife for a prettier presentation before serving on toast, if desired, and seasoned with salt and pepper.
• To make ahead, immediately place eggs in an ice-water bath to stop the cooking, then transfer to a bowl of cool water (it should just reach the tops of the eggs). If storing longer than an hour, place bowl in refrigerator (covered) for up to 24 hours. Reheat by briefly placing eggs in a pan of barely simmering water, just until warmed through. Serve on toast, if desired, seasoned with salt and pepper.

MOM'S HUEVOS RANCHEROS

Steps:

• Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
• Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
• Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.

LIBBY'S POACHED EGGS WITH DILL SAUCE

Steps:

• Poach eggs. Take eggs out and reserve 4 cups poaching water.
• Mix flour in sour cream until smooth.
• Add to reserved poaching water with dill weed.
• Cook until thickened, stirring constantly. Spoon over poached eggs.

EGGS BAKED IN SOUR CREAM

Steps:

• In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter.
• Slide raw eggs into this.
• Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese.
• Bake about 20 minutes or until eggs set, at 350 degrees.