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Hi, welcome to KITJEN!

A place where food is celebrated, not feared. This is your guide to creating well-balanced meals while enjoying every single bite.

Poached Egg with Corn Salsa

Egg yolk runs down like a flood pouring itself over the corn, avocado and orange bell peppers. A slice of toast soaks up the bursted yolk flood, and leaves all the vegetable coated with the silky yolk.

Although many may get bored of eggs in the morning, this egg dish will change up your daily egg breakfasts with a corn salsa.

Yes, a corn salsa. Chipotle’s corn salsa inspired this dish because every time I buy a burrito bowl or a chicken salad, I always add the corn salsa. I decided to re-create the salsa but include it into a morning meal. This way I feel like I am eating Chipotle at home.

Aside from the corn salsa being a Chipotle recreation, corn provides many benefits too. Like all the other breakfast options I have provided here, this meal provides nutrients to your body, which is crucial when wanting to live a healthy lifestyle and eat healthily.

Incorporating corn into your diet you are providing your body with fiber, protein and eye benefits. When you get the chance, try to incorporate corn into your diet. Add corn to your tuna sandwiches, chicken salad sandwiches, quinoa salads or pasta dishes. Corn is delicious.

Here is a corn-themed salsa.

Start to finish: 15 minutes

Servings: 1

Ingredients:

2 slices of Whole Wheat Bread (Toasted)

1/4 cup Corn (I used a knife to remove the kernels from the cob, but you may use canned corn)

1/4 red Onion

1 lemon/lime

2 eggs

Handful of Cilantro

1 tomato

1/4 bell Pepper (Any color)

salt & Pepper

Instructions:

Prep the vegetables: Dice tomato, bell pepper and onion. Chop cilantro. Set aside.

On a pan over medium heat, pan-fry the corn kernels until the corn is a bit charred. This will add an additional layer of flavor to the salsa.

In a bowl, combine corn kernels, tomato, bell pepper, onion, & cilantro. Squeeze lemon or lime juice and season with salt and pepper to your liking.

Next, make the poached eggs.

For the poached eggs: Fill pot half way up with 1 tablespoon 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. Take the egg out with a spatula and place on a paper towel to remove the excess water and sprinkle with a little salt and pepper.

Place the eggs over the corn mixture and garnish with cilantro. Enjoy with toast!


* All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portions.




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