Ingredients for Eggs Mexicana
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How to Make Eggs Mexicana
- Bring a small saucepan of water to a boil. Add 1 tablespoon of white vinegar.
- Once boiling, gently crack in 2 eggs. Cook for 3-4 minutes for runny yolks, or longer for firmer yolks.
- While eggs are poaching, toast bread and heat salsa in the microwave for 30 seconds.
- Butter the toast and spread with 1/4 cup of salsa.
- Remove eggs from water with a slotted spoon and place on top of the salsa.
- Top each egg with a slice of cheese.
- Broil in the oven for 1-2 minutes, or until the cheese is melted and slightly bubbly.
- Squeeze on some prepared mustard and/or tomato ketchup, if desired.
- Serve immediately and enjoy your delicious, quick Eggs Mexicana!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
7g
Fat
52g
Carbs
6g