Ingredients
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4 small Tomatoes
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2 Scallions
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1 Jalapeno Pepper
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3 Tbsp lightly packed fresh Cilantro
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¼ tsp Salt
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1 tsp White Vinegar
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4 large Egg
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4 (6-inch) fat-free Corn Tortillas
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1 cup lightly packed tender Watercress
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4 Tbsp shredded fat-free Monterey Jack Cheese
Directions
Steps
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1
Done
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To make salsa, combine tomatoes, scallions, jalapeño, cilantro, and salt in food processor; pulse until coarsely chopped. Transfer to a small bowl. |
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2
Done
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Half fill a large skillet with water and bring to a boil. Add vinegar and reduce heat, so water slowly simmers. Crack eggs, one at a time, and slip into the water, waiting about 10 seconds before adding each additional egg. Poach eggs just until set, about 1 minute. With a slotted spoon, transfer eggs, one at a time, to a paper towel-lined plate to drain. |
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3
Done
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Top each tortilla with watercress and 1 egg. Sprinkle evenly with Pepper Jack and top with salsa. |
