Poached Eggs with Peach Salsa

Poached Eggs with Peach Salsa | The Paleo Diet

Poached Eggs with Peach Salsa is a tasty breakfast for a take-it-easy morning. Make the salsa ahead of time and your only prep time becomes the time it takes to cook the eggs.


Serves 1

  • 2 omega-3 enriched eggs
  • Flaxseed oil
  • 2 T. peach salsa (see recipe below)


1. Bring 1/2 inch of water to boil in a saucepan.

2. Rub a little flaxseed oil in the egg wells of an egg poacher (available at most kitchen and cooking specialty stores)

3. Crack eggs into the egg wells and reduce heat to a slow boil

4. Place the poacher in the saucepan and cover

5. Extra large eggs take about 7 minutes for soft yolks; medium eggs, about 6 minutes

6. Remove egg poacher from pan with a hot glove and free the eggs with a flexible rubber spatula

7. Gently transfer the eggs to a plate and smother with peach salsa

Peach Salsa
  • 1 c. peeled and finely chopped peaches
  • 1/4 c. chopped red onions
  • 1/4 chopped yellow or green peppers
  • 1 T. lime juice
  • 2 tsp. fresh cilantro
  • Cayenne pepper to taste
  • In a medium bowl, stir everything together. Cover and chill for up to 6 hours. Makes 2 cups.

Live Well, Live Longer.
The Paleo Team

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