Poached Egg with Corn Salsa
2 Slices of Whole Wheat Bread (Toasted)
1/2 Cup Corn (I used a knife to the kernels off of the cob, but you the bagged corn is fine)
1/4 Red Onion
Handful of Cilantro
1/4 Bell Pepper (Any color)
Salt & Pepper
Prep veggies, Dice tomato, bell pepper, & onion. Chop cilantro.
Combine corn kernels, tomato, bell pepper, onion, & cilantro. Squeeze lemon/ lime juice and season with salt & pepper to your liking.
Next, make the 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. A tip to avoid broken yolks is to crack the egg into a separate bowl before placing the egg into the simmering water.
Let the 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 and pepper.
Place the eggs over the corn mixture and garnish with cilantro.
Thank you for reading. Comment below if you try the recipe out.