Hi. I'm Becky, and I love to eat. 

South West Poached Eggs

South West Poached Eggs

A clean, simple and spicy South West inspired breakfast for two. These poached eggs come together in about 15 minutes, are low on carbs and big on flavor spiced with cumin and finished with fresh chopped cilantro. Play around the with the flavors, add in fresh corn, fresh green onions and a dollop of sour cream if desired! 

South West Poached Eggs

  • 2 red peppers, chopped roughly
  • 2 white onions, chopped roughly
  • 1/4 tsp cumin
  • 4 eggs
  • 2 tbsp white vinegar
  • pickled jalapenos
  • 2 tbsp chopped cilantro 
  • 2 tbsp salsa
  • 1 cup spinach or mixed greens 

In a large pot, boil 10 cups of water.

While water is coming to a boil, heat a large sauce pan to medium heat and spray generously. Chop 2 red peppers and 2 white onions roughly, and saute until cooked through; allow for a couple of char spots to poke through for flavor. Sprinkle peppers and onions with cumin, remove from heat and set aside. 

Add vinegar to water once boiling. Crack eggs each in individual cups, turn boil down to about half and swirl water with a spoon to make a funnel. Quickly place each egg into the boiling water; poach for about 3 minutes. Remove from water with slotted spoon immediately.

Place 1 cup of spinach or mixed greens on each plate, top each plate with half of the onions and peppers. Place 2 poached eggs on each, and finish each with a few pickled jalapenos, 1 tbsp salsa and fresh chopped cilantro. Serve while hot! 

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