Poached Eggs Mexicana

Ingredients

cooking spray
2 cups (500 mL) fresh mushrooms, sliced
1/2 green or red bell pepper, chopped
1 small onion, chopped
1 cup (250 mL) mild salsa, chunky
8 poached eggs, warm
4 english muffins, split and toasted
garnish salsa or parsley - optional

Directions

Spray a large non stick skillet with cooking spray. Heat over medium high heat for 1 minute. Saute mushrooms for 4 minutes or until soft. Reduce heat to medium, add pepper and onion. Saute for 4 minutes or until onion is translucent. Spread 2 tbsp (30 mL) salsa on each muffin half. Top each with equal amount of mushroom mixture and one poached egg. Garnish with more salsa or parsley, if desired. Serve immediately.

Tip

A few drops of vinegar added to water when cooking will keep poached eggs compact.

Makes: 4 servings

Preparation: 10 minutes

Cooking: 10 minutes

Nutrients per serving:

Calories: 345
Protein: 19.2 g
Carbohydrate: 35.5 g
Fat: 14.0 g