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      Good Life, Good Food: SW Poached Eggs & Berry Mint Salad

      Chef Bud Andersen can be seen on the Panhandle's Number 1 morning show, Daybreak, each Monday morning.

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Southwest Poached Eggs and Berry Mint Salad:

      Southwest Poached Eggs

      Ingredients 1/2 red bell pepper, thinly sliced 1/2 green bell pepper, thinly sliced1 ea English muffin or 2 corn tortillas are optional2 Tblspn vinegar3 each large eggs2 slices Canadian bacon, or jalapeno bacon2 Tblspn grated parmesan cheese or Colby jack cheese

      DirectionsIn a skillet over medium heat, add 1 Tblspn of olive oil and sautà about 5 minutes until peppers are soft. Set aside and keep warm.Split and toast the English muffin after brushing the cut sides with olive oil. Toast lightly and set aside.

      Bring 2 inches of water to a boil in a large skillet and add the vinegar. This will keep the eggs together as they cook. Reduce the water to a simmer and gently break the eggs into the water. Cook until the whites are set and feel firm about 3 minutes. Meanwhile, put the toasted muffin on a plate and top them with the ham or jalapeno bacon. Remove the eggs with a slotted spoon and place them onto the ham or bacon. Top with cooked peppers and sprinkle with the cheese of your choice. For a simple and flavorful Southwest poached egg.


      Berry Mint Salad

      Ingredients 1/2 C blueberries 1/2 C Driscoll raspberries1 C Driscoll strawberries1 large orange, peeled, pith removed chopped2 Tblspn fresh mint, chopped 3/4 C vanilla yogurt (low fat if desired)\2 Tblspn honey1 1/2 Tblspn orange juice 1/4 tspn McCormick nutmeg

      Preparation Combine berries, oranges and mint in a bowl. Mix remaining ingredients in another bowl. Chill until ready to serve. Serve berries topped with yogurt sauce.


      Good Life, Good Food Chef Bud Andersen is a chef consultant for Ben E. Keith Foods. He can be seen every Monday on Pronews 7 Daybreak as well as on KACV's "Back to the Table with Chef Bud."