Corn and Chile Relish with Poached Eggs and Grilled Bread
Recipe Center

Corn and Chile Relish with Poached Eggs and Grilled Bread
Corn and Chile Relish with Poached Eggs and Grilled Bread
Ingredients
4 tbsp. olive oil, divided
2 cups resh or frozen corn kernels
2 cloves garlic, minced
1 small red onion, diced
3 Anaheim or Hatch chiles, seeded and diced
1 zucchini, diced
1 tbsp. red wine vinegar
1 tsp. paprika
Salt and pepper to taste
3 tbsp. chopped parsley
4 eggs
4 slices country bread
Snipped parsley (optional topper)
Directions

 Prep: 25 minutes  Cook: 20 minutes  Serves: 4

1. Heat a large sauté pan over medium heat. Heat 2 tbsp. oil, then add corn, garlic and onion; cook for 5 minutes. Add chiles, zucchini, vinegar and paprika; cook for another 10 minutes. Remove from heat, then season with salt and pepper. Mix in parsley, then divide into 4 serving bowls.

2. Heat a grill pan to medium. Lightly brush remaining 2 tbsp. oil onto bread slices; grill both sides until golden.

3. Meanwhile, bring a medium pot of water to a boil. Reduce heat to a low simmer. Carefully crack eggs into simmering water and cook for 4 minutes. Remove with a slotted spoon and place 1 egg into each bowl of corn relish. Garnish with parsley, if you like. Serve with grilled bread. 

 
Nutritional Information:
Nutrition per serving: 365 calories, 13 g protein, 20 g total fat (4 g sat., 0 g trans),
36 g carbohydrate, 4 g fiber, 8 g sugar, 186 mg cholesterol, 271 mg sodium, 12 points