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.
This recipe is supported by Eggland's Best.
Poached Egg Tostadas with Avocado-Tomatillo Salsa
Calories185 Per Serving
Protein9g Per Serving
Fiber3g Per Serving
|Total Fat||11.0 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||3.0 g|
|Monounsaturated Fat||5.0 g|
|Total Carbohydrate||15 g|
|Dietary Fiber||3 g|
|Added Sugars||0 g|
1 starch, 1 lean meat, 2 fat
4 6-inch corn tortillas
1 tablespoon white vinegar
4 large eggs
1 medium avocado (diced)
1 medium Anaheim pepper (seeds and ribs discarded, diced)OR
1 medium poblano 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.
Cooking Tip: The vinegar helps the egg whites firm up faster and prevents them from spreading too much.
Cooking Tip: To boil water faster, use room temperature or warm/hot water from the kitchen faucet rather than cold water from the refrigerator.
Tip: Choose hard-fleshed tomatillos, discard the husks just before use, and wash the tomatillos well. To store them, leave the husks on and refrigerate the tomatillos in a paper bag for up to one month. Roasting or grilling them tames the tartness and gives them a sweeter taste.