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Poached Eggs With Salsa Mexican

Canadian.Recipes's picture
Ingredients
  Water 1⁄2 Cup (8 tbs)
  Vinegar 1 Teaspoon
  Eggs 4
  Mexican salsa 1⁄2 Cup (8 tbs)
Directions

Stir together water and vinegar; place about 2 tbsp (25 mL) in each of four 3/4-cup (175 mL) custard cups.
Microwave at High for 1 to 2 minutes or until boiling.
Break 1 egg into each cup; puncture yolks lightly with skewer.
Cover with vented plastic wrap and arrange in oven in circle with 1-inch (2.5 cm) space between cups.
Microwave at Medium (50%) for 2-1/2 to 3 minutes or until eggs are nearly set, rotating dishes once.
Let stand for about 2 minutes or until set.
Remove from cups to serving plates.
Serve with Salsa Mexicana.

Recipe Summary

Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Microwaving
Ingredient: 
Egg
Preparation Time: 
5 Minutes
Cook Time: 
6 Minutes
Ready In: 
11 Minutes
Servings: 
2

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4.03182
Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 164 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.3%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 423.6 mg17.7%

Total Carbohydrates 5 g1.6%

Dietary Fiber 2 g8.1%

Sugars 2.8 g

Protein 13 g25.2%

Vitamin A 17.8% Vitamin C 10.1%

Calcium 5.3% Iron 10.2%

*Based on a 2000 Calorie diet

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Poached Eggs With Salsa Mexican Recipe