Poached Eggs Mexicana

  • Serves: 4
  • Cooking Time: 10 MINS
  • Total Calories: 345 CALS

Nutrients per serving:

  • Protein: 19.2g
  • Fat: 14g
  • Carbohydrate: 35.5g


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.


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

Preparation: 10 minutes

Cooking: 10 minutes


  • 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