Poached Eggs, Mexican Style Recipe ingredients

• 8 poached eggs
• 4 tablespoons cornmeal
• 4 cups water
• 1 cup milk
• 2 red peppers, seeded, cut in strips
• 2 tablespoons butter
• seasonings to taste

To prepare this Poached Eggs, Mexican Style Recipe, first scald the milk first, then add butter and water and boil together. Add slowly the cornmeal, seasonings and red peppers. Let boil, stirring occasionally, for about 20 minutes. Serve the poached eggs on top of cornmeal.