Ingredients
4 whole Eggs
1/4 cups Bacon Crumbled
1 Tablespoon Milk
3/4 cups Cheese (I Used Sharp White Cheddar), Divided
16 whole Wonton Wrappers
1/4 cups Water
1 Tablespoon Oil
Method
Sources
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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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in a medium bowl, scramble eggs, bacon, milk and 1/2 cup of cheese. pour into a heated pan. cook over medium-high heat until done, about 34 minutes. 2. take 1 wonton wrapper and place 1 teaspoon of the remaining cheese in the center. add 1 tablespoon of the scrambled egg mixture. wet the sides of the wrapper, bring together and seal. 3. in a large sauce pan, over medium-high heat, add water and oil. place potstickers in. cover and cook about 2 minutes. remove the cover and continue to cook until all water is gone and potstickers begin to turn golden (about 5 minutes). 4. serve warm with buffalo sauce or sriracha chili sauce. makes about 16 potstickers.