Poached Egg Tostadas with Avocado-Tomatillo Salsa
Poaching is a simple way to prepare meals, especially delicate foods like eggs and fish. This method brings a liquid to a boil and then food gently simmers in it. While the water is coming to a boil, you’ll have plenty of time to put together a delicious salsa whose star is a tangy tomatillo. Tomatillos, which are commonly used in Mexican cuisine, have a slightly acidic taste with hints of lemon.
Make This Recipe
Four 6-inch corn tortillas
4 Eggland's Best eggs, large
1 tablespoon white vinegar
1 medium avocado (diced)
1 medium Anaheim pepper (seeds and ribs discarded, diced)
1 medium tomatillo (papery husk discarded, diced)
1/2 medium tomato (diced)
1/4 cup diced red onion
1/4 cup chopped, fresh cilantro
2 tablespoons fresh lime juice
1 medium garlic clove (minced)
1/8 teaspoon salt
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
- Arrange the tortillas in a single layer on the foil. Lightly spray the tortillas with cooking spray. Using a fork, pierce the tortillas a few times to prevent them from filling with air. Bake for 5 to 6 minutes on each side, or until golden brown. Transfer to serving plates.
- Meanwhile, in a large skillet, bring the water and vinegar to a boil over high heat.
- In a medium bowl, gently stir together all the salsa ingredients. Set aside.
- Once the water has come to a boil, reduce the heat and simmer. Break an egg into a cup and then carefully slip the egg into the simmering water. Repeat with the remaining eggs, placing them in the water so they don’t touch. Simmer for 3 to 5 minutes, or until the whites are completely set and the yolks are beginning to set, but aren’t hard. Using a slotted spoon, drain the eggs well. Place each egg on a tostada. Serve with the salsa.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|1 egg and 1/2 cup salsa