Eggs Poached in Herb Broth
To a pan with a lid, add
between 1/4 – 1/2 cup of water per egg
add chicken, beef, or mushroom broth to taste
two shakes turmeric
4 shakes garlic powder
2 shakes onion powder
pinch of oregano
Bring to boil, reduce to simmer
cover & cook for approx. 2 min or until the desired yolk hardness
Gently spatula-out eggs, placing them on top of toast
Pour remaining herb broth liquid over bread
Mexican Poached Eggs with Tomatillo Sauce and Epazote
1 – pkg. fresh white corn tortillas
Use scissors to cut into fourths
Spread out in a single layer on cookie sheet, spray with cooking oil
Bake at 350 degrees until lightly brown
Green Sauce Part 1
Approx. 1 lb fresh tomatillos
Peel outer husks
2 serrano peppers, remove stems and seeds
1 clove garlic
Add all to a cooking pot, cover with water
Simmer for about 15 min.
Let cool. Drain.
Put tomatillos, pepper & garlic in a blender. Blend until smooth.
Sauce Part 2
To a deep skillet, add 1 tblsp. oil
Optional: add cooked shredded chicken
Add green sauce from Part 1 and 3 epazote leaves.
Add a pinch of salt
Cook over medium heat for 5 min.
Poach the Desired Number of Eggs
Spread a layer of toasted white corn chips on plate.
Cover with green sauce.
Top with poached eggs and Queso Cotija cheese.
Garnish with fresh cilantro.
Serve with a side of refried beans.
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Perfectly Poached Micro Story (100 words)
poach – 1
- cook (an egg), without its shell, in or over boiling water.
- “a breakfast of poached egg and grilled bacon”
- cook by simmering in a small amount of liquid.
- “poach the salmon in the white wine”
poach – 2
If you liked Perfectly Poached, you might also enjoy, Water Element of Life, The Shape of Water Continued and PBJ on my short story blog, Redfern Writes.