Poached Eggs with Avocado Relish

Ingredients Relish  1 avocado, peeled, pitted, and finely chopped 1 cup fresh corn kernels 1/2 cup roasted bell peppers, finely chopped 2 tablespoons chopped chives 1/4 cup chopped cilantro 1/2 cup finely chopped tomatoes 2 tablespoons sherry wine vinegar 1 tablespoon fresh lime juice Salt and pepper Eggs  4 extra large eggs

Directions

Gently toss all of the relish ingredients in a medium bowl, seasoning with the salt and pepper to taste. Set aside. Fill a 2-quart saucepan coated with DuPont™ Teflon® non-stick coating with water, 3/4 full. Add 1 teaspoon of salt. Bring the water just to boiling, then reduce to a simmer.

Break an egg into a shallow bowl or a plate and with the edge of it just touching the pan, gently slip the egg into the water; cook 3 to 5 minutes or until the white is firm and the yolk begins to thicken but not get hard. Using a slotted spoon, remove the egg from the water and drain well. Serve on a piece of whole-grain toast, if desired, with a few dollops of the relish at its side. Repeat with remaining 3 eggs.

[Printer-friendly PDF available]