2 cups (500 mL) sliced fresh mushrooms
1/2 green or red bell pepper, chopped
1 small onion, chopped
1 cup (250 mL) chunky mild salsa
4 English muffins, split and toasted
8 warm poached eggs
Salsa or parsley for garnish (optional)
Spray a large non-stick skillet with cooking spray. Heat over medium-high heat for 1 minute. Sauté mushrooms for 4 minutes or until soft. Reduce heat to medium, add pepper and onion. Sauté for 4 minutes or until onion is translucent. Spread 2 tbsp (30 mL) salsa on each muffin half. Top with equal amount of mushroom mixture and one poached egg. Garnish with more salsa or parsley, if desired. Serve immediately.
Makes 4 servings.
Tip: A few drops of vinegar added to water when cooking will keep poached eggs compact.
Preparation: 10 minutes
Cooking: 10 minutes
Carbohydrate: 37 g
Protein: 18 g
Fat: 11 g