Thursday, April 24, 2014

Poached Eggs & Salsa

Post Passover, I came home and hastily restocked my fridge with clean ingredients like Greek yogurt, firm tomatoes, eggs, and vegetable juices. This light creation is full of flavor, spice, and texture. Although perfectly poaching an egg in water is very empowering, breaking them in a Poachpod guarantees perfect-poached eggs every time. If you don't have silicon Poachpods, I highly recommend making the ten dollar investment. You won't be able to eat a meal without wanting a poached egg! 
1 cup Plain Greek Yogurt
2 firm Plum Tomatoes, small diced
1 Jalapeño, seeded, small diced
1/2 red onion, small chopped
1 tbsp lime juice
1 tsp Tabasco sauce
2 tsp kosher salt
1 tsp coarse black pepper
2 large cage free eggs  
1/2 an avocado, thinly sliced
Serves: 2 servings
1. In a medium bowl lightly toss tomatoes, jalapeños, onion, lime juice, tabasco sauce, kosher salt and black pepper. 
2. In a saucepan bring water to a boil. lightly butter or spray Poachpods. Crack eggs into poach pods. Place in water and cover pot. Let eggs cook for 5 minutes on a medium flame.
3. On the bottom of a plate or bowl scoop out Greek yogurt, top with salsa (make sure to strain juice), slip poached eggs atop, and eat with avocado on the side or over your egg. Sprinkle with salt and pepper.
Bon Appétit! 

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