Saucy Eggs with English Muffins
Start your morning with a delightful twist on brunch comfort food with this recipe for Saucy Eggs with English Muffins. This dish features perfectly poached eggs nestled atop golden, toasted English muffins, smothered in a luxuriously creamy homemade sauce enriched with hints of paprika and black pepper. The sauce, made from a buttery roux and smooth milk, adds a velvety touch that takes this classic breakfast staple to the next level. Garnished with fresh parsley for a pop of color, this recipe is quick, easy, and ready in just 25 minutes—ideal for an indulgent weekend treat or an impressive addition to your brunch spread. Keywords: poached eggs, English muffins, creamy breakfast sauce, brunch recipes, easy breakfast ideas.
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Recipe Information
Ingredients
- 4 pieces Eggs
- 2 tablespoons White vinegar
- 6 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Paprika
- 2 pieces English muffins
- 1 tablespoon Chopped parsley (optional, for garnish)
Instructions
Fill a medium saucepan with 3 inches of water and bring it to a gentle simmer. Add 2 tablespoons of white vinegar to the water.
Crack each egg into a small cup to make them easier to handle. Gently slide the eggs, one at a time, into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a paper towel to drain.
In a small saucepan, melt the butter over medium heat. Stir in the flour and whisk until smooth. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the milk to the butter-flour mixture, whisking constantly to prevent lumps. Cook for 3-5 minutes, stirring, until the sauce thickens.
Season the sauce with salt, black pepper, and paprika. Remove from heat and keep warm.
Split the English muffins in half and toast them until golden brown.
Place each toasted English muffin half onto a plate. Top each with a poached egg, then generously spoon the sauce over the eggs.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 2320 mg | 101% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 30.7 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 636 mg | 49% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
