Poached Eggs:4 Eggs, Fresh1 qt Water2 tsp White Vinegar1 tsp SaltDirections:Bring water, vinegar and salt to boil and reduce to simmer. Break eggs into separate cups. Carefully pour eggs into water. Cook for 3 minutes or until whites set up. Serve immediately or cool in ice water bathNote: Eggs can be reheated in simmering waterSpicy Corn Beef Hash:8 oz Corn Beef, cooked and diced 1/4 cup Red, Yellow, Green Pepper, diced 1/4 cup Yellow Onion, diced8 each Red Potatoes, cooked and diced1 Tbsp Jalapeno, finely diced2 Tbsp Olive OilSalt and Pepper to tasteDirections:Add olive oil to saut pan on high heat. Add diced red potatoes and saut until brown. Add onion and cook until tender. Add corn beef, peppers and jalapenos, cook on high heat until warmed through, mix as you go, about 5 minutes. Season with salt and pepperMornay Sauce:3 Tbsp Flour3 Tbsp Butter2 cup Milk 1/4 cup Gruyere CheeseSalt and Pepper to tasteDirections:Melt butter in sauce pan and mix in flour. Slowly whisk in milk until mixture thickens and allow to simmer for about 5 minutes. Season with salt and pepper.
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