Poached eggs are a great addition to any Easter brunch menu, but what do you do when you have to make more than 1 or 2? It's simple.
After poaching your eggs to perfection, place them directly onto a parchment-line pan. They will hold for up to 3 hours in the refrigerator.
When ready to serve, heat water in a skillet over medium until bubbles cover the bottom of the pan. Gently add eggs and cook until heated through, about 45 seconds. That's all there is to it!
From: yiwu | 9/10/10 at 2:31 am
it looks delicious!
From: artsyteacher | 4/20/11 at 12:20 pm
Thank you! I'm hosting eleven for brunch and I wanted to make country eggs Benedict. Now, I can!