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.