Poached Eggs With Salsa Mexican
|Water||1⁄2 Cup (8 tbs)|
|Mexican salsa||1⁄2 Cup (8 tbs)|
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.
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