Salsa Poached Egg on Mixed Leaf Salad – a delicious recipe with egg, cooking spray, salsa, cheddar cheese, light ranch salad dressing, spinach. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Spray pan with Cooking Spray (quick clean up with a non-stick pan).
2
Add 1 cup Salsa (adjust amount to your preference) and heat until it's hot and bubbly.
3
Stir and push mix into the center of the pan making a well for the egg.
4
Carefully drop 1 egg into the well of salsa - don't break the yolk.
5
Cover with a lid and cook over medium heat until the yolk is hardened to a soft consistency (no longer runny but not too hard either).
6
Sprinkle Egg with pepper and a dash of salt.
7
While still hot remove Egg and salsa from the pan and place on top of greens, adding more salsa if desired.
8
Sprinkle with shredded cheddar cheese and pour some Light Ranch Dressing on the greens around the outside edges of the salad.
9
Enjoy!
1540
kcal
Calories
118
g
Fat
25
g
Carbs
95
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 egg, cooking spray, 1 cup salsa, 14 shredded cheddar cheese (to taste), and more.
Yes, Salsa Poached Egg on Mixed Leaf Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
