A brunch favorite. These poached eggs will soon become your go-to dish.
- Add Mexico City sauce, cream and milk to a heavy medium skillet and bring to a boil, whisking constantly. Reduce heat to medium-low and simmer until sauce thickens slightly and is reduced to 1 cup, whisking occasionally, about 10 minutes. Season to taste with salt and pepper.
- Meanwhile, slice each bolillo in half lengthwise or, if using a baguette, cut in four even pieces and then slice each in half lengthwise. Toast and set aside.
- Add water and salt to a large skillet and bring to simmer over medium heat. Add vinegar. Working in batches, crack eggs 1 at a time into a small bowl and carefully transfer to water in skillet. Cook until whites are just set and yolks are still runny, adjusting heat as needed to maintain gentle simmer, about 2 1/2 to 3 minutes depending on the altitude. Using a slotted spoon, transfer two poached eggs to a slice of bread. Add avocado slices and pour the creamy tomatillo sauce on top. Provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 222 | ||
Calories from Fat: 165 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 454mg | 140 % | |
Sodium 156.5mg | 5 % | |
Potassium 153.9mg | 4 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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