Robin's Rockin' Poached Eggs

My husband was in the mood for eggs this morning but he wanted something a bit different. He just threw this together and was AWESOME. It's a loose interpretation of Eggs Benedict. Or something like that.

Poached Eggs with Creamy Sauce

4 jumbo eggs
2 bagels split in half (we used 'everything' bagels but any plain or savory type would do)
1/2 c. heavy cream
1/8 c. grated sharp cheddar cheese
2 tbl. grated Parmigiano-Reggiano
Sea Salt & cracked black pepper to taste

Toast the bagels while you're working on the eggs and place each on a plate to serve four, or for a dinner portion place two on a plate to serve two. Or stop worrying about your waistline and cholesterol levels and eat all four. Your call.

Fill a saucepan about halfway with hot water. Bring this to a rolling boil, then reduce the heat until the water is no longer being disturbed. Crack an egg into a measuring cup then carefully pour this into the hot water. Repeat with the other three eggs (my photo just shows the one because I didn't realize how totally fantastic this was going to be until after I'd eaten my share already. Oops.)



While the eggs are poaching make the sauce. Heat the heavy cream over low to medium low heat, then add the cheddar and Parmigiano and heat until the cheese is melted. Stir occasionally. No salt necessary - the cheeses are salty enough.



Once the egg whites have set but the yolk is still runny remove the eggs one by one:



Place an egg gently (I said GENTLY, dammit!) on top of a toasted bagel, sprinkle with a bit of sea salt and freshly cracked black pepper, then spoon one fourth of the sauce over the top of the egg.



Isn't that pretty? Believe me, it tastes 100 times better than it looks so that's saying something (if you ignore my less-than-mad picture taking skillz). This was today's breakfast but we will most definitely be having this again real soon. He's thinking about maybe adding Canadian bacon next time but I really don't think it needs it. Delicious!