Breakfast: Poached Eggs in Mexican Tomato Salsa or Salmon & Scrambled Eggs on Toast

Breakfast: Poached Eggs in Mexican Tomato Salsa or Salmon & Scrambled Eggs on Toast

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It might be ‘Eat With Bella and Dan’ but we don’t always eat the same food. This morning we both wanted eggs but differently. I went for the poached eggs in a tomato salsa and Bella making salmon and scrambled eggs on toast seasoned with dill.

 

Dan:

Poached Eggs in Mexican Tomato Salsa:

Screenshot_2015-11-30-23-16-24-1

RECIPE:

1 small onion

1 garlic clove

1 can chopped tomatoes

Pepper

1/2 tsp salt

1/2 tsp sugar

1 small chilli

1 tsp oregano

1 tsp chilli flakes

1 tsp cumin seeds

Drizzle of olive oil

2 eggs

 

METHOD:

  • Chop up onions into tiny chunks and heat in a pan with the olive oil until soft.
  • Add chopped garlic and chilli, cook on a simmer for a few minutes.
  • Add can of chopped tomatoes, cook on a simmer for 3 mins.
  • Add oregano, chilli flakes, cumin seeds, salt and sugar, maintaining the simmer for 5 mins.
  • Breaks eggs directly into sauce and cover for 5 mins or until eggs are slightly hard. The longer you cook the harder the eggs become, so it depends how you like your eggs.
  • Serve in a bowl and sprinkle with pepper and oregano or more chilli flakes.

 

Bella:

Salmon & Scrambled Eggs on Toast seasoned with Dill

Screenshot_2015-11-30-23-17-02-1RECIPE:

1 slice of seeded brown bread

1 tbsp dill

1 cup of Salmon

1 egg

Pepper

Drizzle of coconut oil.

 

METHOD:

  • Heat pan with olive oil.
  • Wisk the egg slightly, seasoning with pepper.
  • Add egg to pan, when half-way cooked, add salmon and dill.
  • Mix all together, making sure everything is combined.
  • Toast bread.
  • Serve mixture onto toast and sprinkle with pepper

 

Which one would you eat?

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