Poached Eggs And Bacon With Spicy Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 enriched. Read more . I also used Canadian bacon to lower the fat content. This is a great brunch star. 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:
1. 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.
2. 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.
3. In a medium skillet, over medium-high heat, cook the bacon until crisp. Meanwhile, toast the muffin halves.
4. 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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