Friday, May 07, 2004
A recipe like Pat Nixon's coat.
Wife B. came home from work Monday with a fever of 103.5, so of course by Tuesday evening I had made the first batch of poached eggs supreme. The recipe card we have on file is dated 6/26/89, which would be within a couple of weeks of her college graduation. My guess is she got her mother to pony up the recipe before setting up house on her own; I learned to make it at some point before we moved in together but when we were serious enough that I would be staying at her apartment when she was sick. I will admit it's a very Betty Crocker ca. 1965 type of dish, but it is also to my mind a very long-term relationship kind of recipe: not too fancy at first glance but when done right it can't be beat.
Poached Eggs Supreme:
1 T instant minced onion
1 T butter
1 can (10.5 oz) condensed cream of chicken soup
2/3 cup milk
4 eggs
2 english muffins
paprika, dried parsley
1. melt butter in a large skillet, cook the onion in the butter for a minute.
2. pour in the soup and the milk and heat to boiling.
3. slip each egg into the soup mixture and spoon a bit of soup over the eggs.
4. Cover pan and cook on medium heat until eggs are desired doneness (about 5 minutes?)
5. Place one egg on each toasted english muffin half. Spoon sauce over each egg. Sprinkle a little paprika and parsley on each serving.
NOTE: Recipe halves easily if your sweetie is really not very hungry and really just wants a little bit and then wants you to leave her alone so she can go back to sleep, or if you are happily living alone.
It might double if you are in a polyandrous relationship and there was a bug going around the house, I don't know. But if that's the case then you probably have more pressing domestic chores than poaching eight eggs.
I realize the recipe calls for chicken soup. It's like the old formulation about atheists and foxholes: in this house, there are no vegetarians in a sickbed.
Wife B. came home from work Monday with a fever of 103.5, so of course by Tuesday evening I had made the first batch of poached eggs supreme. The recipe card we have on file is dated 6/26/89, which would be within a couple of weeks of her college graduation. My guess is she got her mother to pony up the recipe before setting up house on her own; I learned to make it at some point before we moved in together but when we were serious enough that I would be staying at her apartment when she was sick. I will admit it's a very Betty Crocker ca. 1965 type of dish, but it is also to my mind a very long-term relationship kind of recipe: not too fancy at first glance but when done right it can't be beat.
Poached Eggs Supreme:
1 T instant minced onion
1 T butter
1 can (10.5 oz) condensed cream of chicken soup
2/3 cup milk
4 eggs
2 english muffins
paprika, dried parsley
1. melt butter in a large skillet, cook the onion in the butter for a minute.
2. pour in the soup and the milk and heat to boiling.
3. slip each egg into the soup mixture and spoon a bit of soup over the eggs.
4. Cover pan and cook on medium heat until eggs are desired doneness (about 5 minutes?)
5. Place one egg on each toasted english muffin half. Spoon sauce over each egg. Sprinkle a little paprika and parsley on each serving.
NOTE: Recipe halves easily if your sweetie is really not very hungry and really just wants a little bit and then wants you to leave her alone so she can go back to sleep, or if you are happily living alone.
It might double if you are in a polyandrous relationship and there was a bug going around the house, I don't know. But if that's the case then you probably have more pressing domestic chores than poaching eight eggs.
I realize the recipe calls for chicken soup. It's like the old formulation about atheists and foxholes: in this house, there are no vegetarians in a sickbed.
