Poached Eggs on Pulled Pork Chili
A hearty breakfast for one
Pulled Pork Chili
Serves 8
8 ounces prepared pulled pork
6 medium tomatoes diced (or 2 cans diced tomatoes, undrained)
One 6 ounce can low sodium V8 (omit if using canned tomatoes)
3 cups kidney beans (I used dried beans that I cooked in my pressure cooker) You can substitute 2 cans.
1 cup diced onion
1/2 cup diced green pepper (sweet or hot)
Spiced and herbs to taste (I like Penzey’s Chili Powder
- Mix together in a soup pot. Heat until evenly warm.
- Serve alone or with other toppings like cheese, sour cream, and extra jalapenos.
Nutritional data for the chili (each serving is approximately 1 cup)
Calories: 235
Fat: 5.9g
Sat fat: 2g
Chol: 48.2mg
Sodium: 52mg
Carbs: 21.6g
Fiber: 5.9g
Protein: 23.7g
Note about the chili: this is a very simple and delicious recipe. You can alter the meats however you would like (chicken, beef, sausage, etc). I like to use this recipe as a vehicle for leftover meats. Or omit the meat altogether.
How to make a poached egg:
Bring 1 liter of water and 1/8 cup white vinegar to a rolling boil.
Turn the heat down.
Crack each egg into a small dish. Set aside. You will make one egg at a time.
When the water stops boiling, swirl the water until you get a small vortex in the middle of the kettle.
Gently and slowly pour the egg into the middle of the vortex. If done correctly, the whites of the egg will quickly thicken and solidify. (The vinegar helps speed that process.)
Cover the pot and let simmer for 4 minutes, and then remove with a slotted spoon.
Serve with toast, or as the topping for this chili.