Ingredients for Poached Eggs For A Hangover
- 2 large eggs
- 1 tablespoon ketchup
- 2 tablespoons pickle juice
- 1 tablespoon butter
- Cheddar Cheese
- 2 slices of bread
- 1/2 teaspoon hot sauce
- Fresh Black Pepper
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How to Make Poached Eggs For A Hangover
- In a medium skillet, combine 1 tablespoon ketchup, 2 tablespoons pickle juice, 1/2 teaspoon hot sauce, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon butter. Cook over low-medium heat, stirring frequently, until butter is melted and the mixture is bubbly and well combined (about 2-3 minutes).
- Gently crack 2 large eggs directly into the simmering sauce.
- Cover the skillet with a lid and cook for 8-10 minutes, or until the eggs are cooked to your liking. For runny yolks, cook for 8 minutes; for firmer yolks, cook for 10 minutes.
- During the last 2 minutes of cooking, sprinkle 1/4 cup shredded cheese (cheddar, Gruyere, or your favorite) over the eggs and let it melt.
- While the eggs cook, toast 2 slices of bread to your desired level of doneness.
- Carefully remove the poached eggs from the skillet using a spatula and place them on top of the toasted bread.
- Spoon the flavorful sauce generously over the eggs and toast.
- Finish with a sprinkle of fresh black pepper.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
84g
Fat
113g
Carbs
15g
