Recipe for Poached Eggs with Spinach Chips & Pico de Gallo
Prep time: 25 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Oil for frying | ||||
| Spinach tortillas (cut into triangles) | 6 ea | 12 ea | 24 ea | 36 ea |
| Safest Choice™ pasteurized shell eggs | 12 ea | 24 ea |
48 ea |
72 ea |
| Water (heated to a simmer) | 2 qt | 1 gal |
1 1/2 gal |
2 gal |
| White vinegar | 6 oz | 1 c |
1 1/4 c |
1 1/2 c |
| Pico de Gallo: | ||||
| Tomatoes (blanched, peeled, seeded, diced) | 1 lb | 2 lb | 4 lb | 6 lb |
| Yellow onion (peeled and diced brunoise) | 8 oz | 1 lb | 2 lb | 3 lb |
| Garlic (peeled and minced finely) | 1 tsp | 2 tsp | 4 tsp | 2 Tbsp |
| Jalapeño pepper (seeded and finely minced) | 2 tsp | 4 tsp | 3 Tbsp | 4 Tbsp |
| Fresh lemon juice | 2 oz | 1/2 c | 1 c | 1 1/2 c |
| Olive oil | 2 oz | 1/2 c | 1 c | 1 1/2 c |
| Fresh cilantro (rough chopped) | 1 oz | 2 oz | 4 oz | 6 oz |
| Salt to taste | ||||
| Monterey Jack cheese | 10 oz | 1 1/4 lb | 2 1/2 lb | 3 3/4 lb |
Method of Preparation
1. For the pico de gallo: In a noncorrosive bowl, combine all the ingredients and mix well. Refrigerate at 41° F or below until service, allowing flavors to combine.
2. Fry spinach tortilla chips for 20-30 seconds, or until crisp. Drain well.
3. In a poaching pan or roasting pan, combine the water and vinegar and bring to a simmer. Crack the eggs separately into a cup, and slide them into the simmering liquid. Poach for 3-5 minutes; then remove with a skimmer.
4. Place spinach tortilla chips on a plate or a bowl and place a poached egg on top. Garnish with pico de gallo and Monterey Jack cheese.
Recipe Nutrition Info (with no salt added)
Appropriate for: Regular; Low Sodium; Low Fat; Carb Controlled
Serving: 3 oz spinach chips, one poached egg, ¼ cup sauce
