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.
Ingredients
- 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
Instructions
- 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.
- Bring 1/2 inch of water to boil in a saucepan.
- Rub a little flaxseed oil in the egg wells of an egg poacher (available at most kitchen and cooking specialty stores).
- Crack eggs into the egg wells and reduce heat to a slow boil.
- Place the poacher in the saucepan and cover.
- Extra large eggs take about 7 minutes for soft yolks; medium eggs, about 6 minutes.
- Remove egg poacher from pan with a hot glove and free the eggs with a flexible rubber spatula.
- Gently transfer the eggs to a plate and smother with peach salsa.
