A CSN Stores Favorite:
Rachael Ray 10" Open Skillet
Serve a delicious and easy to make breakfast for two! This recipe, courtesy of
Rachael Ray, is sure to entice your palate!
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 2
Directions
1. In a small
saucepan, melt 1 tbsp butter over medium heat. Add 1 tbsp onion and cook, stirring, until softened, about 3 minutes.
Whisk in the flour and stir for 1 minute. 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.
2. Melt the remaining 1 tbsp butter in a medium
skillet over medium heat. Add the remaining onion and cook, stirring, until golden, about 7 minutes. Add the spinach and cook until soft, 3 to 4 minutes. Season to taste with salt and pepper.
3. Fill a small nonreactive
skillet with 1 inch of water. Add the vinegar and a pinch of salt and bring to a boil. Meanwhile toast the English muffin. Crack the eggs into saucers, the 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.
4. Rewarm the cheese sauce over low heat. 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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