Name: Salsa and broth poached eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 large egg whites; 1/3 cup chunky salsa; 1/3 cup reduced-sodium chicken broth; 2 slices sourdough bread, toasted; 1/4 cup fresh cilantro, chopped; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

634 calories

Protein: 44g; 28% of calories
Carbs: 85g; 54% of calories
Fat: 13g; 18% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

In a small skillet over medium heat, combine the salsa and chicken broth. Bring to a gentle simmer for 5 minutes until the liquid reduces slightly. Stir in the salt and black pepper.
Carefully crack the whole eggs into the simmering sauce, spacing them apart. Pour the egg whites into the spaces between the yolks. Cover the skillet and cook for 4 to 5 minutes until the whites are set and the yolks are still soft. Done when whites set and yolks still soft.
While the eggs cook, toast the sourdough bread. Serve the eggs and sauce in a shallow bowl topped with fresh cilantro, with the toast on the side.

Nutrition

Ingredients

Instructions

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