Mix egg whites and chunky salsa and pour into egg poacher cups. Place broccoli and carrots in each cup allowing it to sink in partially. Reserve a few shreds for garnish. Start the eggs poaching.

Butter the muffin halves if you wish and place it in a small plate. Stack two poached eggs on top and drizzle with chili sauce.

Garnish with a few veggie shreds and serve.

Each (2 egg, 1/2 muffin) serving contains an estimated:

Cals: 208, FatCals: 44, TotFat: 5g

SatFat: 1g, PolyFat: 2g, MonoFat: 2g

Chol: 1mg, Na: 673mg, K: 513mg

TotCarbs: 21g, Fiber: 3g, Sugars: 3g

NetCarbs: 18g, Protein: 18g

ALTERNATIVES:

Use whole eggs, Toast multigrain bread, add a slice of bacon, ham, or sausage. Melt a slice of cheese over each egg. You could change the bread to a couple of small pancakes. This is YOUR breakfast so stack up what YOU like.

For a taller stack try cutting both ends out of a soup can. Place it on the plate and layer the ingredients into the can. Pull the can off and garnish.