Recipe

Poached Eggs And Bacon With Spicy Tomato Salsa Recipe

	Nikachu / All my dishes 2 years, 6 months ago I'm starting to eat Low G.I. because I truly believe that it is the best healthy diet. I got this recipe from "The Low GI Diet Cookbook". To make it even healthier, I used English muffins that only list "Whole Wheat" as the flour, not bleached or en... More Prep:10m Cook:10m Servings:4	Nikachu
	mexican eggs poached breakfast brunch easy

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Ingredients

2 vine-ripened tomatoes, seeded and finely chopped

1/4 red onion, finely chopped

1 jalepeno pepper, seeds removed and finely chopped

juice of 1/2 lime

pinch of sugar

1 tbsp chopped cilantro leaves plus extra to garnish

4 eggs at room temperature

4 slices bacon, fat trimmed

4 grainy English muffins, split

1 cup arugula leaves

Directions

To make the spicy salsa, combine the tomatoes, onion, jalepeno, lime juice, sugar and the tablespoon chopped cilantro in a small bowl and set aside.

Bring a large saucepan or deep frying pan of water to a simmer. Crack the eggs and gently slip them, one at a time, into the simmering water. Cook 3-4 minutes, or until the egg whites are opaque and the yolk is still quite soft (or until cooked for your liking). Carefully lift out the eggs with a slotted spoon and drain on paper towels.

In a medium skillet, over medium-high heat, cook the bacon until crisp. Meanwhile, toast the muffin halves.

To serve, layer the muffins with a handful of arugula leaves, the bacon and top with a poached egg and a spoonful of tomato slasa. Garnish with cilantro if desired.

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