EGGS

Last Friday in my foods class we made poached eggs Mexicana with homemade mango, tomatoes and avocado salsa.  My group decided to make scrambled eggs because poached eggs looked to difficult to make. While cooking this dish everything went pretty well. Our scrambled eggs were very easy to make and tasted very good. Cooking the mushrooms, onions and red peppers didn’t go that well it and it didn’t taste very good. If I were to make this recipe again I would not add the mushrooms, onions and red peppers because I didn’t like them. As well I prefer regular salsa, so I would add that instead of the mango salsa. If I were to make this recipe again I would try poaching eggs because I’ve never done it before. If you’re to poach the eggs add a few drops of vinegar to the water to keep the eggs compact. Eggs can be cook in many ways you can scramble, fry, poach and make omelets with eggs.  

POACHED EGGS MEXICANA

Ingredients

cooking spray

2 cups mushrooms, fresh, sliced

1/2  green pepper or red pepper, chopped

 1 onion, small, chopped

1 cup chunky mild salsa

4English muffins

8 eggs, warm, poached

salsa , for garnish

parsley, for garnish

Method

·         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 each with equal amount of mushroom mixture and one poached egg. Garnish with more salsa or parsley, if desired. Serve immediately.

Recipe for the Poached Eggs Mexicana from: http://www.eggs.ca/cooking-with-eggs/recipe/poached-eggs-mexicana/

AVACADO TOMATO AND MANGO SALSA

Ingredients

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

Directions

1.     In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Recipe for the Mango Avocado Salsa from: http://allrecipes.com//Recipe/avocado-tomato-and-mango-salsa/Detail.aspx