Poached Eggs with Gruyere cheese sauce and hash brown potatoes



For the Gruyere Cheese Sauce:
  • 5 tablespoons butter
  • _ cup all-purpose flour
  • 1 _ cups milk
  • 2 tbs chopped fresh basil
  • Pinch freshly grated nutmeg
  • _ lb grated Gruyere cheese


In a small saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk


Poached eggs

English muffin bread toasted

Garnish with strips of roasted red pepper


For the Hash Browns:
  • _cup chopped onions
  • _cup chopped green and red peppers
  • Diced potatoes, par boiled

Saute all vegetables in butter and olive oil. Season with salt and pepper and Essence.

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