Poached Eggs on the Run

Ingredients

4 slices white bread
2 tsp (10 mL) butter or margarine
1 tsp (5 mL ) white vinegar
8 eggs
2 cups (500 mL) processed cheese spread
1 tsp (5 mL) fresh herbs, chopped

Directions

Toast bread and remove crusts; butter and cut into fingers. Set aside in a warm oven. In a small saucepan, bring 2 inches (5 cm) water to boil. Reduce to a gentle simmer. Break an egg into a saucer. Holding the saucer just above simmering water, gently slip egg into saucepan. Continue for remaining eggs. Cook in barely simmering water 3 to 5 minutes.

Meanwhile, melt cheese spread in the microwave following label directions. Remove eggs with a slotted spoon; trim the ragged edges with a knife, if necessary. Set on warm plates. Pour cheese sauce over eggs and sprinkle with herbs. Serve with toast fingers.

Makes: 4 servings

Preparation: 10 minutes

Cooking: 5 minutes

Nutrients per serving:

Calories: 525
Protein: 35.8 g
Carbohydrate: 25.1 g
Fat: 30.3 g