Easy Mexican Poached Eggs

45 8 servings, 1 topped tortilla (238 g) each
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Recipe By
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Prep Time
15
min.
Total Time
45
min.
Servings

8 servings, 1 topped tortilla (238 g) each

Poached eggs for a crowd? No problem! This recipe is a quick and easy way to serve poached eggs for a crowd. The tomatoes, salsa, cheese and cilantro add a delicious taste to simple eggs. Try this recipe for your next brunch.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Place tortillas in single layer on baking sheet; spray with cooking spray. Bake 7 to 8 min. or until crisp and golden brown.
  • Combine tomatoes, beans and salsa in 13x9-inch baking dish sprayed with cooking spray. Make 8 wells in tomato mixture; slip 1 cracked egg into each well.
  • Bake 25 to 30 min. or until eggs are set. Top with cheese; bake 5 min. or until melted. Sprinkle with cilantro. Serve over tortillas.

Variation

For a change of pace, prepare using other varieties of canned tomatoes and/or Kraft Shredded Cheese, such as Tex Mex.

Substitute

Substitute corn tortillas or toasted English muffin halves the flour tortillas.

Food Facts

The black beans and tomatoes in this dish make it high in fibre. If you are trying to cut back on sodium, try substituting for a 'no salt added' variety.

Servings

  • 8 servings, 1 topped tortilla (238 g) each

Nutritional Information

Serving Size 8 servings, 1 topped tortilla (238 g) each
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 11g
Saturated fat 4g
Cholesterol 195mg
Sodium 850mg
Carbohydrate 35g
Dietary fibre 5g
Sugars 6g
Protein 17g
   
Vitamin A 20 %DV
Vitamin C 40 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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