Healthy Poached Egg And Pico De Gallo Breakfast Food

REFRIED BEANS WITH POACHED EGG AND PICO

Refried Beans with Poached Egg and Pico image

This hearty, stick-to-your-ribs breakfast (or breakfast for dinner) is built for one person but easily doubles, quadruples, or more if you'd like to make it for your family.

Time 10m

Yield 1 servings

Number Of Ingredients 7

Ingredients

1 large Raw egg(s)
0.75 cup(s) Fat free no sugar canned refried beans
2 tbsp(s) Water
2 tbsp(s) Pico de gallo
1 tbsp(s) Uncooked scallion(s) thinly sliced
1 cup(s) Pineapple about 4 spears
0.5 tsp(s) Tajin Clasico Seasoning with Lime or similar product

Steps:

Fill a small saucepan half full with water and bring to a boil. Reduce heat to a bare simmer. Carefully crack egg into a custard cup and slip into water. Cook until egg white is firm but yolk is still soft, 3-5 minutes. With a slotted spoon, transfer egg to a paper towel-lined plate to drain.
Meanwhile, combine beans and water in a microwave-safe bowl. Cover loosely and microwave on High until thoroughly heated, about 1 minute. Spoon beans onto a plate and top with egg, pico de gallo, and scallions.
Arrange pineapple on plate and sprinkle with seasoning.
Serving size: 1 plate

Nutrition Facts : Calories 272 kcal

HEALTHY POACHED EGG AND PICO DE GALLO BREAKFAST

Healthy Poached Egg and Pico De Gallo Breakfast image

Make and share this Healthy Poached Egg and Pico De Gallo Breakfast recipe from Food.com.

Provided by Melanie B.

Categories Breakfast

Time 12m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

1 egg, fresh
2 tablespoons white vinegar
1 plum tomato, diced
1 tablespoon cilantro, chopped
2 tablespoons red onions, diced
1 garlic clove, minced
1/2 jalapeno pepper, minced
2 teaspoons lime juice, fresh squeezed
salt
pepper
1 corn tortilla, warmed
1 tablespoon cheese, 2% cheddar

Steps:

Mix together tomato, cilantro, onion, garlic, jalapeno, lime juice, and a pinch of salt and pepper in a small bowl.
Bring a large pan to boil with about 2 inches of water and vinegar. Add a pinch of salt to the water. Crack egg into a small custard bowl and gently add to the boiling water. Immediately cover and turn off the heat. Let your egg cook for about 6-10 minutes, depending on your desired doneness.
Serve breakfast by layering salsa (or pico de gallo) on top of a fresh, warmed corn tortilla. Add the egg. Sprinkle with cheese.
Enjoy!

Nutrition Facts : Calories 207, Fat 9.3, SaturatedFat 3.8, Cholesterol 220.4, Sodium 221.5, Carbohydrate 19.3, Fiber 2.9, Sugar 3.7, Protein 11.5

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Fill a small saucepan half full with water and bring to a boil. Reduce heat to a bare simmer. Carefully crack egg into a custard cup and slip into water. Cook until egg white is firm but yolk is still soft, 3-5 minutes. With a slotted spoon, transfer egg to a paper towel–lined plate to drain.
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