Salsa Poached Eggs


For a large batch of eggs, combine two cups of salsa with one cup of water. This mixture should be enough for a dozen eggs. For a few eggs, combine one cup of salsa with 1/2 cup water. Add a bit of Tabasco sauce if you like your eggs spicy. Bring the mixture to a boil and turn the heat down slightly to simmer.Slip the eggs into the simmering mixture one at a time and let them cook until the whites are firm, about 4 or 5 minutes. While the eggs are cooking, toast Canadian Cheese Bread. Remove the eggs with a slotted spoon and serve on the toast. Discard the salsa mixture.
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