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.

Prep Time:
10 min
Cook Time:
15 min


  • 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)


  1. Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat.
  2. Add mushrooms; cook, stirring frequently, until soft. Lower heat to medium; add pepper and onion. Cook until onion is translucent.
  3. Spread 2 tbsp (30 mL) salsa on each English muffin half. Top each with equal amount of mushroom mixture and one poached egg.
  4. Garnish with additional salsa and/or parsley, if desired.