Name: Mexican poached eggs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 tomatoes, finely chopped; 1/2 cup char-grilled capsicum, chopped; 50 gram feta, crumbled; 1/4 cup coriander, chopped; 1 green onion, finely sliced; 1 tablespoon lime juice; 1 tablespoon vinegar; 4 eggs; 4 hi-fibre muffins, split, toasted; 1 avocado, seeded, peeled, sliced; tabasco sauce, to serve

Ingredients

2 tomatoes, finely chopped

1/2 cup char-grilled capsicum, chopped

50 gram feta, crumbled

1/4 cup coriander, chopped

1 green onion, finely sliced

1 tablespoon lime juice

1 tablespoon vinegar

4 eggs

4 hi-fibre muffins, split, toasted

1 avocado, seeded, peeled, sliced

tabasco sauce, to serve

Method

1.In a bowl, combine tomatoes, capsicum, feta, coriander, onion and juice. Season to taste

2.Half fill a deep frying pan with water and add vinegar. Bring to a simmer on low heat.

3.Crack an egg into a small bowl. Slide into simmering water. Repeat with remaining eggs. Cook 2-3 minutes, until whites have set and yolks are still runny. Remove eggs with a slotted spoon.

4.Top muffins with avocado slices and poached eggs. Spoon salsa over. Serve with tabasco sauce.

You can use soft boiled eggs in place of poached. Place eggs in a saucepan of cold water and bring to the boil. Simmer 3 minutes from this point. Rinse under cold, running water and peel.
Note

Women's Weekly Food