The Final Secret Recipe Blog Post~Milk Poached Eggs

It is with a heavy heart that I share with you that the Secret Recipe Club is coming to a close. I met some awesome food bloggers during this time and learned so much from each of them.  I wish all the participants the best of luck and hope to work together in the future.  I must say thank you to our two wonderful bloggers who kept us organized, Camilla from Culinary Adventures with Camilla and Sarah, from Fantastical Sharing who was the curator of Secret Recipe Club.

For this final event, I was assigned Melissa from Smells Like Brownies.  Isn't that the cutest blog name?  Melissa is a stay-at-home mom, which we all know is a fantastic opportunity for her and her family.  She started her blog with the intention of finding the perfect chocolate chip cookie.  Through her experiments, she learned a life lesson: variety is the spice of life!  There are many shades of perfect and she learned to appreciate many!

I love this part of the adventure: snooping through the Recipe Index.  I always find so many things to try, and Melissa's blog was no exception.  Look at these Sweet Potato Burgers.  This Curried Butternut Soup sounds perfect for the fall.  And of course, I had to share one of the chocolate chip cookie recipes, here's the Browned Butter Chocolate Chip Cookie recipe.

So what did I choose???

Dad's Poached Eggs.

When I read the recipe and saw the seasoned milk, it immediately made me think of my Mom's Potato Soup.  The seasoned milk in this dish is one of the highlights and made my mouth water just to think of it.  I knew I needed to try these eggs.  This recipe is copied from the blog.

Milk Poached Eggs
from my dad
serves 2
2 thick slices Sunbeam White Bread
3 cups milk, as needed
salt and pepper
4 eggs
Toast the bread and set on a plate. Butter lightly, if desired.
Meanwhile, liberally season milk and bring to a boil in a medium to large pot. When it begins to bubble up, drop in 2 eggs, 1 at a time.
Once the milk begins to boil gently for the second time, poach for 2 minutes more. Do not let the milk boil over. Use a slotted spoon to remove eggs from the milk. They will be done once they look solid on the outside.
Drop the poached eggs on top of the toast, then pour about ½ cup or less of the hot milk over the eggs.
Repeat for the second serving. (It may be ideal to scrape the burned milk from the pan before breaking in the second set of eggs.) There will be extra milk left over after both breakfasts are complete.
*Note: These eggs are best warm, so allow to sit for no more than 1–2 minutes before eating. This also means that each person might need to eat separately.

Terri Steffes
Terri Steffes

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