Poached Eggs with Spicy Salsa Recipe
Poached Egg Recipe
6 large eggs
1-16 oz.jar chunky salsa, medium hot or make your own salsa (recipe below)
1/2 tspn red pepper sauce, optional
1 tbspn vegetable oil
3 English muffins, split, toasted and buttered
Butter for English muffins
In large skillet or omelet pan boil 3 inches of water. Reduce heat slightly and keep water simmering. Carefully break eggs, one at a time into a coffee cup and gently slip egg into the simmering water. Continue until each egg is in the water. Cook until white of egg is done and the yolks begin to thicken. This should take about 4 minutes.* Remove each egg with a slotted spoon and place on a paper towel to drain water from eggs. Some people trim ragged edges of the eggs but that is not necessary unless you are making a special presentation of the dish.
Serve serve two eggs for breakfast or one for brunch. Place one or two halves toasted buttered English muffin on a plate and top each half with a poached egg. When serving for brunch add a small green salad or small fruit cup place to complete the meal. The poached eggs can be topped with salsa that has been heated until hot or serve at room temperature.
Makes 3 servings for a 2 egg breakfast. Makes 6 servings for brunch with a vegetable or fruit salad.
*If you want the yolk firmer cover the pan with a top or plate for a minute or so.
Spicy Salsa Recipe
1-15 oz. can whole tomatoes, coarsely chopped (save juice from can)
1 small garlic clove, finely minced
1 small green pepper, seeded and chopped
1/3 cup chopped white onion
1/3 cup chopped celery
1/3 cup chopped green onion
1/2 cup (4 oz can) diced green chilies
2 tbspn fresh cilantro, finely chopped
Mix all ingredients together (except tomato juice from can), after mixing add tomato juice. Stir and cook for 10 minutes to serve hot. Spoon over poached eggs.
To serve this salsa at room temperature, allow to rest for at one hour. There is no need to cook. You can keep this delicious raw salsa in the refrigerator for 3 or 4 days.
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