For bigger appetites, you may want to add an extra egg and slice of Canadian bacon to the second English muffin half. There’s enough salsa for 4 big breakfasts, but if you have some leftover, it’s great with tortilla chips or on top of grilled chicken.
- 6 whole canned tomatoes, drained
- ½ each: yellow bell pepper and poblano pepper, seeded
- 1 clove garlic, smashed
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro, plus extra for garnish
- 4 split English muffins
- ¾ cup grated pepper Jack cheese
- 4 slices Canadian bacon
- 2 teaspoons olive oil
- 4 large eggs
- Salt and black pepper
- Adjust oven rack to highest position and turn broiler on high. Place tomatoes, bell pepper, poblano, and garlic on a small foil-lined baking sheet. Broil, turning once, until peppers and garlic are spotty brown, 10 to 15 minutes. Transfer to a food processor, add lime juice, cilantro, and a sprinkling of salt and pepper to taste; puree until smooth.
- Remove foil and place English muffin halves on baking sheet. Broil until lightly toasted, sprinkle a portion of cheese on each half, and continue to broil until melted. Turn off the broiler and leave in the oven to keep warm.
- Meanwhile, brown Canadian bacon in a large nonstick skillet over medium-high heat. Remove bacon and place it on top of English muffin halves. Add olive oil to the pan and heat until shimmering. Crack the eggs into the skillet, sprinkle with salt and pepper, and cook as desired. (We like ours sunny side up!)
- To serve, place two English muffin halves on a plate, place an egg on one half of the English muffin, spoon salsa over both halves, and sprinkle with cilantro.
This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!