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


½ red bell pepper, thinly sliced

½ green bell pepper, thinly sliced

1 ea English muffin or 2 corn tortillas are optional

2 Tblspn vinegar

3 each large eggs

2 slices Canadian bacon, or jalapeno bacon

2 Tblspn grated parmesan cheese or Colby jack cheese

In a skillet over medium heat, add 1 Tblspn of olive oil and sauté 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

½ C blueberries

½ C Driscoll raspberries

1 C Driscoll strawberries

1 large orange, peeled, pith removed chopped

2 Tblspn fresh mint, chopped

¾ C vanilla yogurt (low fat if desired)\

2 Tblspn honey

1 ½ Tblspn orange juice

¼ tspn McCormick nutmeg


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."