KitJen
Your Guide to Balanced Eating

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Eggs w/ Corn Salsa

This dish is those kind of days when you do not know what eat or make, so you grab anything you see and make a meal out of it. That is exactly what I did. I had just finished doing BBG workouts, and needed to eat breakfast, so I had to think, what do I want. I knew I wanted poached eggs, but did  not know with what. I went through the entire fridge, I saw corn on the cob, lemons, and vegetables, so I thought, hey this could work. No further or do, here is the recipe to a mix that came to mind on the spot. 

Ingredients: ( Serving: 1 Person)

2 Slices of Whole Wheat Bread (Toasted)

1/2 Cup Corn (I cut off the kernels of a corn on the cob, but bagged is fine)

1/4 Red Onion

1 Lemon/Lime

2 eggs

Handful of Cilantro

1 Tomato

1/4 Bell Pepper (Any color)

Salt & Pepper

Instructions:

1. Prep veggies, Dice tomato, bell pepper, & onion. Chop cilantro. 

2. Combine corn kernels, tomato, bell pepper, onion, & cilantro. Squeeze lemon/ lime juice and season with salt & pepper to your liking. 

3. Make Poached eggs. 

 For the poached eggs: Fill pot half way up with 1 tbsp of white vinegar. Let it simmer over medium heat. Once simmered, GENTLY place one egg at a time Note: crack egg into a smaller bowl then place into simmering water to prevent the yolk from breaking. Let eggs cook for 2-3 minutes, depending on how runny you want the yolk (set a timer). When 2-3 minutes are up, take egg out with a spatula and place on a paper towel and sprinkle with a little salt & pepper. 

4. Top eggs on top of corn mixture & garnish with cilantro. 

That is it. You have this, I'm not sure what to title this, but I'll call it "Eggs w/ Corn Salsa" Anyways, I hope you enjoy this! Let me know if you try this out in the comments below.

 

Jennifer MoralesComment