Easy Cheesy Poached Eggs
POUR enough water into the pot to be about ¾-inch deep.
HEAT on medium-high until water comes to a gentle boil. Loosely cover the pot a sheet of standard gauge Reynolds Wrap Aluminum Foil to form a lid.
MEANWHILE, make a foil bowl: TEAR a 7 to 8-inch sheet of Reynolds Wrap Non-Stick Aluminum Foil. Center non-stick foil over end of can, with the non-stick, dull, side toward the can press the foil around can to form a “bowl” with about 1-inch sides. SCRUNCH the ends of the foil to make the rim of the bowl. Lift the foil bowl from the can and place it on the counter.
SPRINKLE shredded cheddar cheese into foil bowl. CRACK the egg and place it in the foil bowl. Use slotted spatula to carefully SIT the bowl into the gently boiling water. Cover with foil lid.
COOK 5 to 6 minutes until egg white is white and opaque the yolk is firm and reaches 165°F. The yolk will be soft, add additional time if you prefer a firm yolk.
CAREFULLY LIFT the foil bowl from the water using a slotted spatula. Let sit about 1 minute until foil is cool enough to handle.
FOLD back the sides of the foil. Use spatula to gently slide egg onto plate.