Mexican-Style Poached Eggs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 (16-ounce) can red beans, rinsed and drained |
1 (14 1/2-ounce) can mexican-style stewed tomatoes, undrained |
2 tablespoons sliced green onions |
4 large eggs |
4 (6-inch) corn tortillas |
cooking spray |
1/4 teaspoon garlic powder |
1/4 teaspoon ground cumin |
1/4 cup no-salt-added salsa |
1/4 cup fat-free sour cream |
chopped fresh cilantro (optional) |
Directions:
1. Preheat oven to 475°.
2. Combine first 3 ingredients in a saucepan; cook, uncovered, over medium heat 10 minutes, stirring occasionally.
3. Pour water to depth of 2 inches into a large skillet. Bring water to a boil; reduce heat, and simmer. Break 1 egg into a saucer, and slip egg into simmering water, holding saucer as close as possible to water. Repeat with remaining 3 eggs. Simmer eggs 5 minutes or until done; remove from water with a slotted spoon. Drain.
4. Coat tortillas on both sides with cooking spray. Combine garlic powder and cumin; sprinkle on 1 side of tortillas. Stack tortillas, and cut stack into quarters. Place tortilla wedges in a single layer on a baking sheet; bake at 475° for 5 minutes or until crisp and golden, turning once.
5. Arrange tortilla wedges around edges of 4 individual serving plates, and top evenly with bean mixture. Top each serving with a poached egg. Spoon 1 tablespoon salsa and 1 tablespoon sour cream over each serving. Sprinkle with cilantro, if desired.
|
|