8 eggs
4 tablespoons of vinegar
1 1/4 cups of mayonnaise
juice from 1 lime
4 tablespoons of chopped fresh parsley
4 large tomatoes
4 tablespoons of finely chopped salsa
salt and black pepper, to taste
8 eggs
4 tablespoons of vinegar
1 1/4 cups of mayonnaise
juice from 1 lime
4 tablespoons of chopped fresh parsley
4 large tomatoes
4 tablespoons of finely chopped salsa
salt and black pepper, to taste
Cook the poached eggs for 3 minutes in boiling water, vinegar, and salt
Place the eggs on a clean towel to dry
After cooling, trim the edges of the eggs with a kitchen shears
Combine mayonnaise with lime juice, salt, black pepper, parsley, and mix well
Dip the tomatoes into boiling water for a few seconds and remove the skin
Cut off the stem end of the tomatoes, then cut them in half
Arrange the tomatoes on a platter and place one egg on top of each
Put a little of the mayonnaise mixture over each egg and sprinkle with chopped parsley
Serve immediately
(Serves 8).
