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Amorous Poached Egg Sandwich With Swiss Cheese Sauce

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“Entered for safe-keeping, this would qualify as romantic breakfast food for DH. Prosciutto and spinach make this very special. Combined onion is 1/2 cup or 1 small onion. By Tracey Seaman, found in Every Day with Rachael Ray. Edited 5/25/14 to add Steps 9-13; thank you Pat for alerting me.”
READY IN:
40mins
SERVES:
2
YIELD:
2 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, melt 1 tablespoon butter over medium heat.
  2. Add 1 tablespoon onion and cook, stirring, until softened, about 3 minutes.
  3. Whisk in the flour and stir for 1 minute.
  4. Whisk in the milk and simmer for 2 minutes, then whisk in the cheese and season to taste with salt and pepper. Cover the cheese sauce and set aside.
  5. Melt the remaining 1 tablespoon butter in a medium skillet over medium heat.
  6. Add the remaining onion and cook, stirring, until golden, about 7 minutes.
  7. Add the spinach and cook until soft, 3 to 4 minutes.
  8. Season to taste with salt and pepper.
  9. Fill a small nonreactive skillet with 1 inch of water. Add the vinegar and a pinch of salt and bring to a boil.
  10. Meanwhile, toast the English muffin.
  11. Crack the eggs into saucers, then slide them into the boiling water and simmer until desired doneness, about 3 minutes for lightly poached. Transfer to a plate using a slotted spoon.
  12. Re-warm the cheese sauce over low heat.
  13. Top each English muffin half with 1 prosciutto slice, 1 tomato slice, half the spinach, some cheese sauce, another prosciutto slice, a poached egg and more cheese sauce.

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