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1/1 Photo of Poached Scrambled Eggs
This is a great and different way to fix eggs. I got this from the New York Times magazine. It is fast and easy and the variations are endless. As the recipe suggests drizzle with olive oil. Perhaps you could top with cheese, salsa, butter, paprika. Or as the author/chef Daniel Patterson suggests "a dollop of creme fraiche and a dollop of caviar."
Units: US | Metric
Serving Size: 1 (113 g)
Servings Per Recipe: 2