Just because the holiday is coming up next week there is no reason why you can’t still take the time to have a lovely Sunday breakfast…. read the newspaper… and just take a deep breath.
As many of you already know… I’m all about reducing stress and enjoying a holiday or even just enjoying the holiday time of year…. if you get caught up in the prep too much the holidays just seem to pass you by… and I never let that happen. So my advice is have a leisurely breakfast and enjoy it.
This recipe for poached eggs is a slight revision to one my Mother used to make on holidays. She liked to serve poached eggs on English muffins and drizzle (well… maybe not drizzle… we all liked the garlicy cream sauce a lot) garlicy cream sauce over it.
I was out of English muffins and decided to do something a little different… I decided to use puff pastry shells I had in the freezer. … the result was not only a great presentation… but was also delicious. Quick and easy to make… and the sauce can have dual purposes (see tip below).
The quantities depend on how many eggs you make… I figured one poached egg per person since I served this with a small fruit salad and mini muffins. The sauce recipe makes enough for about 6 eggs, again depending on how much sauce you like to use.
TIP: I made a double batch of sauce and stored the leftovers in an airtight container in the fridge… for use in another recipe…. it’s the same Garlicy Cream Sauce I use when I make creamed onions… ( I do add some onion powder to the sauce for that)…. It’s a Thanksgiving Day dinner staple…. It’s also delicious over cauliflower or broccoli.
Recipe: Poached Eggs in Puff Pastry Shells with Garlicy Cream Sauce
All you need:
Garlicy Cream Sauce (see recipe)
Frozen Puff Pastry Shells
All you need to do:
Make Puff Pastry Shells according to package instructions.
Make Garlicy Cream Sauce according to the recipe.
Make poached eggs.
Carefully cut the top off the puff pastry shell.
Drop a poached egg into the puff pastry shell.
Drizzle Garlicy Cream Sauce over the egg.
Place the puff pastry shell top on top of the sauced egg.
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