Best Poached Eggs For A Hangover Recipes
HANGOVER POACHED EGGS
Two yellow orbs, surrounded by white in a sea of red. Been there, done that. This is an ehanced and scaled down variation of Poached Eggs in Catsup posted by Darlene Summers. A little tartness has been added to counter the sweet catsup and extra liquid was added to accommodate cooking smaller portions in a standard frying pan. Some people might want to add just a dash of hot sauce. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix the catsup, vinegar and water in a frying pan with a tight fitting lid.
- Heat over medium flame until the liquid starts to bubble.
- Add the butter and stir until melted.
- Carefully add the eggs, and simmer covered for 3 minutes.
- Remove the eggs with a slotted spatula and place on the toast.
- Pour the catsup sauce over the eggs and top with the cheese.
POACHED EGGS FOR A HANGOVER
OH MY GOD...these are to die for! For a recipe so simple this is delicious! The ingredients may seem strange but please don't be put off by them. I call these hangover eggs because it incorporates a lot of the ingredients that are said to help with a hangover. Eggs, pickle juice, burnt toast (well don't burn it if you want it to taste really good)...but forget all that. These are easy, easy, easy and the best eggs you'll ever have. You can change the kind of cheese to what you like. Serve them to some hungry people and impress the pants off of them.
Provided by Suzy_Q
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine ketchup, pickle juice, hot sauce, fresh pepper and butter in a skillet, mixing well over low-medium heat. Once bubbly, hot and fully incorporated crack eggs over the sauce. Cover with a lid for about 8-10 minutes depending on how well you like your eggs. During the last 2 minutes of cooking add the cheese to eggs and let melt. While cooking, toast bread to well done. When eggs are done remove them with a spatula and place over toast and pour the sauce over the eggs. Sprinkle with fresh pepper.
Nutrition Facts : Calories 684.2, Fat 41.7, SaturatedFat 22.8, Cholesterol 462.2, Sodium 1741.9, Carbohydrate 46.9, Fiber 1.4, Sugar 21, Protein 32
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