Mexican Poached Eggs (Breakfast Soup)
July 20, 2010 in Breakfast, Egg by Joyce Bunderson
Ideas about egg consumption seem for decades to have been swinging back and forth between viewing them as healthy low fat addition to the diet vs deploring them as an artery clogging food. It’s too bad, because the swinging has the health professionals confused also. Researchers are still trying to have a definitive answer to the long-lingering controversy regarding the consumption of eggs and the risk of heart disease.
Mexican Poached Eggs (Breakfast Soup)
By Published: July 20, 2010
Ideas about egg consumption seem for decades to have been swinging back and forth between viewing them as healthy low fat addition to …
Ingredients
- 5-6 eggs extra large
- 2 cups chicken or vegetable broth low sodium
- 2/3 cup salsa
- 1 avocado chopped, for garnish
- Options: Add a cup of chopped mushrooms, onions or chopped spinach, for variety.
Instructions
- Heat broth on medium high
- Add salsa and stir
- Spoon the broth over the top of the eggs if the broth does not cover the eggs, until the whites are cooked.
- Turn the heat down and gently drop in the eggs
- Serve with or on whole wheat toast or tortillas; garnish with chopped avocado.
- Options: Add a cup of chopped mushrooms, onions or chopped spinach, for variety.
0 responses to Mexican Poached Eggs (Breakfast Soup)