EGGS - POACHED WITH CHEDDAR
2 EGGS
1 TEASPOON WHITE WINE VINEGAR
1 TABLESPOON GRATED CHEDDAR
SALT & PEPPER TO TASTE
2 EGGS
1 TEASPOON WHITE WINE VINEGAR
1 TABLESPOON GRATED CHEDDAR
SALT & PEPPER TO TASTE
1 SLICE HAM (NON-VEGETARIAN)
TAKE A SMALL NON-STICK PAN AND HALF FILL WITH WATER. ADD THE VINEGAR AND BRING TO A BOIL. GENTLY DROP IN THE EGGS AND COVER AND ALLOW TO COOK. ABOUT 2 MINUTES. THE YOLKS SHOULD BE JUST HALF DONE. REMOVE THE EGGS TO A PLATE, SEASON WITH SALT AND PEPPER AND TOP WITH THE GRATED CHEESE.
ADDING A SMALL PORTION OF MASHED POTATO AND SOME LIGHTLY COOKED BEANS COULD TURN THIS DISH INTO A DINNER. ABSOLUTELY LOW-FAT.
TAKE A SMALL NON-STICK PAN AND HALF FILL WITH WATER. ADD THE VINEGAR AND BRING TO A BOIL. GENTLY DROP IN THE EGGS AND COVER AND ALLOW TO COOK. ABOUT 2 MINUTES. THE YOLKS SHOULD BE JUST HALF DONE. REMOVE THE EGGS TO A PLATE, SEASON WITH SALT AND PEPPER AND TOP WITH THE GRATED CHEESE.
ADDING A SMALL PORTION OF MASHED POTATO AND SOME LIGHTLY COOKED BEANS COULD TURN THIS DISH INTO A DINNER. ABSOLUTELY LOW-FAT.
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