Mexican poached eggs
Mexican-poached-eggs.jpg

Ingredients

2 tomatoes, finely chopped
100g (3½ oz) roasted peppers, chopped
50g (2oz) feta cheese
Small bunch coriander, chopped
1 spring onion, finely sliced
1 tbsp lime juice
4 eggs
4 English muffins, split and toasted
1 avocado, peeled and sliced
Tabasco sauce, to serve

Method

  1. Combine the tomatoes, pepper, feta, coriander, spring onion and lime juice. Season to taste.
  2. Poach the eggs in simmering water for 2-3 mins until the whites are set and the yolks are still soft. Remove and drain on kitchen paper.
  3. Top the toasted muffins with the avocado slices and poached eggs, spoon over the salsa and add a dash of Tabasco sauce.
  • Recipe from Woman's Day
  • For more delicious recipes see Yours Magazine, out every fortnight on a Tuesday.

 

Tip

Use soft-boiled eggs in place of poached, or a slice of wholegrain toast instead of an English muffin

 

Notes

Time: 5mins
Serves: 4
Nutrition: 367 calories, 17g fat, 5g sugars, (sat fat 5g)