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My “How to Poach Eggs” webisode shared on YouTube is one of my most-watched cooking tips, so I’m sharing a recipe to make ‘em really POP! The citrusy Cuban mojo sauce (pronounced “mo-ho”), a light and refreshing alternative to hollandaise, coats the eggs and avocado, and is drizzled over the dish right before serving to drive that flavor home. Serve with Spicy and Smoky Bloody Marys, and I’d say you’re off to a bloody good start.
To make the lime mojo, in a small saucepan, heat 1/3 cup of the oil over medium-low heat until it reaches the temperature of a warm bath, about 100°F.
Meanwhile, using a Microplane grater, finely grate the zest of the limes into a medium bowl. Halve the limes and squeeze 1/4 cup juice into the bowl. Stir in the chopped cilantro, scallion and chile.