Eggs Poached in Broth

Eggs Poached in Broth

Recipe By : Betty Crocker's Cookbook

1 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

1 egg

chicken or beef broth

1-1/2 to 2 inches 5 minutes or until whites are set and yolks thickened. Remove eggs with slotted spoon.

1 SERVING;

80 CALORIES PER EGG.

2 tablespoons broth in 6-ounce microwavable custard cup uncovered on high

30 to 60 seconds or until boiling. Carefully break egg into custard cup. Prick egg yolk several times with wooden pick. Cover tightly and microwave on medium (50%)

1 minute to

1 minute

30 seconds or until egg is set and yolk is thickened. Let stand covered one minute. - - - - - - - - - - - - - - - - - - NOTES : easy