Poached Eggs Mexicana
Enjoy your eggs with some kick in this Mexican-inspired dish. Poached eggs top toasted English muffin halves layered with salsa, and sautéed vegetables. A quick, delicious and healthy breakfast.
- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 15 min
Ingredients
Nutrition Facts
- Calories
- 333
- Fat
- 12 g
- Saturated Fat
- 3.5 g
- Trans Fat
- 0 g
- Sodium
- 795 mg
- Sugars
- 6 g
- Protein
- 19 g
- Fibre
- 5 g
- Carbohydrate
- 39 g
- Cholesterol
- 0 mg
- 2 cups ( 500 mL ) sliced mushrooms
- ½ sweet green or red pepper, chopped
- 1 small onion, chopped
- 1 cup ( 250 mL ) salsa
- 4 English muffins, split and toasted
- 8 warm poached eggs
- Salsa, for garnish
- Chopped fresh parsley, for garnish (optional)
Instructions
-
Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat.
-
Add mushrooms; cook, stirring frequently, until soft. Lower heat to medium; add pepper and onion. Cook until onion is translucent.
-
Spread 2 tbsp (30 mL) salsa on each English muffin half. Top each with equal amount of mushroom mixture and one poached egg.
-
Garnish with additional salsa and/or parsley, if desired.