Huevos mexicanos
2
Points®
Total time: 19 min • Prep: 5 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
This savory breakfast is a welcome start to the day and takes less than 20 minutes to make. When poaching eggs, reduce the heat to barely simmering—only a few bubbles should break the surface of the water. Crack the eggs one at a time into a measuring cup, lower the cup into the barely simmering water (this step is why a handle is key), and tip the egg into the water. Adding vinegar to the simmering water helps the eggs stay compact while they cook. Seeding the jalapeño helps to tone down the heat, but you can always omit it, if you like.
Ingredients
Plum tomato
4 medium
Uncooked onion
1 small
Jalapeño pepper
1 medium
Cilantro
2 Tbsp
Fresh lime juice
1 Tbsp
Table salt
½ tsp
Distilled white vinegar
2 tsp
Egg
4 large egg(s)
Corn tortilla
4 tortilla(s), small
Pepper Jack cheese
21¼ gm
Lime
½ item(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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.