• 2 omega-3 enriched eggs
  • Flaxseed oil
  • 1 c peeled and finely chopped peaches
  • ¼ c chopped red onions
  • ¼ c chopped yellow or green peppers
  • 1 tbsp lime juice
  • 2 tsp fresh cilantro
  • Cayenne pepper to taste
  1. To make the peach salsa, stir peaches, chopped red onions, peppers, lime juice, cilantro, and cayenne pepper in a medium bowl. Cover and chill for up to 6 hours.
  2. Bring 1/2 inch of water to boil in a saucepan.
  3. Rub a little flaxseed oil in the egg wells of an egg poacher (available at most kitchen and cooking specialty stores).
  4. Crack eggs into the egg wells and reduce heat to a slow boil.
  5. Place the poacher in the saucepan and cover.
  6. Extra large eggs take about 7 minutes for soft yolks; medium eggs, about 6 minutes.
  7. Remove egg poacher from pan with a hot glove and free the eggs with a flexible rubber spatula.
  8. Gently transfer the eggs to a plate and smother with peach salsa.