Recipes
Poached Eggs Mexicana
Elevate your brunch with this Mexican-inspired egg dish that combines poached eggs, crisp vegetables, and bold salsa. Served over toasted English muffins, it’s a beautiful way to celebrate the flavours of Mexico while enjoying the nutritious benefits of eggs. This recipe brings excitement to your breakfast table.
Serves
4
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- 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
- Step 1
Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat.
- Step 2
Add mushrooms; cook, stirring frequently, until soft. Lower heat to medium; add pepper and onion. Cook until onion is translucent.
- Step 3
Spread 2 tbsp (30 mL) salsa on each English muffin half. Top each with equal amount of mushroom mixture and one poached egg.
- Step 4
Garnish with additional salsa and/or parsley, if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 333 |
| Fat | 12 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 39 g |
| Fibre | 5 g |
| Sugars | 6 g |
| Protein | 19 g |
| Sodium | 795 mg |
