Imagine a breakfast that transports you straight to the vibrant streets of Mexico City with just one bite! This extraordinary poached eggs recipe with creamy tomatillo sauce is about to revolutionize your morning routine. Forget boring breakfast options - this dish combines the tangy freshness of tomatillos, the silky smoothness of perfectly poached eggs, and a touch of cilantro that will make your taste buds dance with excitement. Whether you're a culinary adventurer or just looking to spice up your breakfast game, this recipe is your ticket to a mouthwatering morning masterpiece!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Mexican
Serves: Serves 2
Ingredients
- 4 eggs
- 1 cup tomatillo sauce
- 1/4 cup sour cream
- 1 tablespoon cilantro, chopped
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping the cilantro finely. Set aside.
- In a medium saucepan, heat the tomatillo sauce over medium-low heat, stirring occasionally to prevent sticking.
- Fill another wide pan with about 3 inches of water. Add a pinch of salt and bring to a gentle simmer with small bubbles just barely breaking the surface.
- Crack each egg into a small ramekin or cup to ensure easy and clean transfer to the simmering water.
- Create a gentle whirlpool in the simmering water by stirring with a spoon, which helps the egg whites wrap around the yolk.
- Gently slide each egg into the water, cooking for about 3-4 minutes until the whites are set but yolks remain soft and runny.
- While eggs are poaching, whisk the sour cream into the warm tomatillo sauce until smooth and creamy.
- Remove eggs with a slotted spoon, allowing excess water to drain.
- Plate by spreading the creamy tomatillo sauce on the bottom of each plate.
- Carefully place two poached eggs on top of the sauce.
- Garnish with chopped cilantro, and season with salt and freshly ground black pepper to taste.
- Serve immediately while eggs are still warm and sauce is creamy.
Tips
- Egg Poaching Secrets: Use the freshest eggs possible for the best poaching results. The fresher the egg, the more compact the whites will be when cooking.
- Water Temperature is Key: Maintain a gentle simmer with tiny bubbles - not a rolling boil. This ensures your eggs cook evenly without becoming tough.
- The Whirlpool Technique: Creating a gentle whirlpool helps the egg whites wrap around the yolk, creating a beautiful, compact poached egg.
- Sauce Consistency Matters: Whisk the sour cream into the tomatillo sauce slowly to create a smooth, creamy texture without lumps.
- Timing is Everything: Poach eggs for exactly 3-4 minutes for that perfect runny yolk that will beautifully mix with the tomatillo sauce when cut.
- Serving Tip: Serve immediately to enjoy the eggs at their most delicious - warm eggs and creamy sauce are the ultimate breakfast experience!
Nutrition Facts
Calories: 236kcal
Carbohydrates: 10g
Protein: 14g
Fat: 17g
Saturated Fat: 7g
Cholesterol: 392mg
