Poached Eggs with Corn Salsa

Eggs w/ Corn Salsa
Eggs and vegetables for breakfast are my go-to favorites for the morning. Photo by me. 

Ingredients: ( Serving: 1 Person)

2 Slices of Whole Wheat Bread (Toasted)

1/2 Cup Corn (I used a knife to the kernels off of the cob, but you the bagged corn is fine)

1/4 Red Onion

1 Lemon/Lime

2 eggs

Handful of Cilantro

1 Tomato

1/4 Bell Pepper (Any color)

Salt & Pepper


1. Prep veggies, Dice tomato, bell pepper, & onion. Chop cilantro.

2. Combine corn kernels, tomato, bell pepper, onion, & cilantro. Squeeze lemon/ lime juice and season with salt & pepper to your liking.

3. Make Poached eggs.

For the poached eggs: Fill pot half way up with 1 tbsp of white vinegar. Let it simmer over medium heat. Once simmered, GENTLY place one egg at a time. A tip to avoid broken yolks is to crack the egg into a separate bowl before placing the egg into the simmering water.

4. Let the eggs cook for 2-3 minutes, depending on how runny you want the yolk (set a timer). When 2-3 minutes are up, take egg out with a spatula and place on a paper towel and sprinkle with a little salt & pepper.

5. Place the eggs over the corn mixture and garnish with cilantro.


Thank you for reading. Comment below if you try the recipe out.