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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A hot breakfast meal that's definitely a new favorite of mine to make in the morning. A different way to make eggs interesting and delicious again with a little southwestern influence. Personally I prefer mine with a hotter salsa to liven things up as well as mushrooms mixed into the salsa. A modified recipe from one on Foodnetwork. I've also upped the amount of salsa based on the review and I think mushrooms added to this would be great as well. Ingredients:
1/2 cup salsa, plus maybe a tad more (your choice of hotness) |
4 eggs |
salt, to taste |
black pepper, to taste |
1/4 cup green onion (optional) |
1/4 cup shredded cheese |
1 tablespoon cilantro, chopped |
vegetable oil |
Directions:
1. Preheat oven to 400 degrees F.
2. Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
3. Spoon salsa into the pan.
4. Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
5. Add green onions and season eggs with salt and pepper.
6. Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
7. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
8. Top with the cilantro and serve immediately.
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