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Poached Scramble
4 large eggs
1/4 C milk
1/4 C fresh button mushrooms, finely chopped
1/4 C onion, finely chopped
1/4 C leftover cooked ham, cubed small
1/4 C baby spinach leaves, finely chopped
Cheddar cheese, finely shredded
Lawry's Seasoned Salt, to taste
Black pepper to taste
Nonstick cooking spray
In a bowl, beat eggs together with milk, Lawry's Seasoned Salt and black pepper. Stir in mushrooms, onion, leftover cooked ham and spinach. Mix well. Pour by 3/4 cup measurement into poaching cups lightly coated with nonstick cooking spray. Place about 1/4-inch water on the bottom of a round cooking skillet. Place cooking rack in water, and then place poaching cups into fitted slots. Cover skillet and place skillet over medium heat on stovetop. Steam gently for about four to six minutes, or until eggs are set. Mixture may rise during cooking process. A minute before the end of cooking time, sprinkle tops of egg cups with finely shredded cheddar cheese. Slide cooked eggs from poaching cups onto a large plate or platter; serve.
*Poached Scramble images (C) Shenanchie O'Toole (2019). Click on image above to view larger size in a new window.
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