Huevos Mexicanos
2
Points®
Total time: 19 min • Prep: 5 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
This savoury breakfast is a welcome start to the day and takes less than 20 minutes to make.
Ingredients
Plum tomato
4 medium, chopped
Onion
1 small, diced
Jalapeño pepper
1 medium, seeded and thinly sliced
Cilantro
2 tbsp(s), chopped fresh
Fresh lime juice
1 tbsp(s)
Table salt
½ tsp(s)
Distilled white vinegar
2 tsp(s)
Raw egg
4 large
Corn tortilla
4 small, 6-inch each, (fat-free) warmed
Pepper jack cheese
24¼ gm, shredded (4 tbsp)
Lime
½ wedge(s)
Instructions
1
To make salsa, stir together tomatoes, onion, jalapeño, cilantro, lime juice, and salt in medium bowl. Set aside.
2
Fill large skillet halfway with water and bring to boil over high heat. Add vinegar and reduce heat so water simmers slowly. Crack eggs and slip in, one at time, waiting about 10 seconds before adding another egg. Poach just until set, 3–5 minutes. Using slotted spoon, transfer eggs to paper towel–lined plate to drain.
3
Place 1 tortilla on each of 4 plates and top each with 1 tablespoon pepper Jack. Top each with 1 egg; top evenly with salsa. Serve at once with lime wedges.
4
Serving size: 1 filled tortilla
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