Print Recipe

Poached Eggs with Chunky Cajun Sauce

Poached Eggs with Chunky Cajun Sauce

Both Cajuns and Creoles use the culinary “holy trinity” of celery, green pepper and onion. When you’re really short of time, though, you can make do with bottled salsa on its own. Either way, poached eggs, crisp bread and this zesty veggie-rich sauce add up to an appetizing diet-wise meal.



  1. In medium saucepan over medium heat, heat oil until hot enough to sizzle a drop of water. Add celery, pepper and onion. Cook, stirring occasionally, until vegetables are tender, about 3 to 5 minutes.
  2. Stir in salsa. Cook and stir until mixture bubbles at edges.
  3. Stir in hot pepper sauce, if desired.
  4. Remove pan from heat. Cover and keep warm.
  5. Meanwhile, in large saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.
  6. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired. Place 2 slices of the bread on each plate.
  7. Top each slice with 1 poached egg. Spoon about 3/4 cup reserved sauce around or over eggs.

Makes 3 servings.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.