there are two ways to deal with poached eggs, aside from not
doing them in the first place

I much prefer fried. The little bit of added fat improves them so

We prefer a lot of things fried. Eggs, they take as much
flavorant as one can throw at them, whether fat or vanilla.

much. I still remember the way my elderly uncle, a widowed retired
farmer, did eggs when I was visiting him as a kid. He had a cast

I remember you mentioning him.

iron pan reserved just for bacon and eggs. Every morning he would
fry a generous amount of bacon very gently for breakfast, always
keeping the fat. Then he would deep fry his eggs in the same pan.
That pan had about two inches of bacon fat it all the time.

Which implies that there was no net change in the fat level.
Which implies that he ate all the fat from his bacon every
day. Which implies that he was some kind of genius epicure.
And of course needed the calories.

---------- Recipe via Meal-Master (tm) v8.00

Title: Huevos Mexicanos
Categories: Cheese/eggs, Mexican
Yield: 2 servings

2 Onions, chopped 2 1/2 ts Chili
2 Cloves garlic, diced 6 Eggs
1/3 c Olive oil 1/2 c Cheddar cheese, grated
2 Tomatoes, chopped 2 Tortillas

In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes.
Add
tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat
tortillas by steaming them. Place tortillas on individual plates and top
with poached eggs. Pour sauce over the top and sprinkle with cheddar
cheese. Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)