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Easy Tomatillo Huevos Rancheros

Once in a while, I crave something different for breakfast; something with a little flavor and spice to wake up my taste buds. And that’s when Huevos Rancheros land on the menu in my home. But this time, rather than making them the traditional way, I had some tomatillo salsa lying around and I thought why not simmer the eggs in there.

Turned out brilliant, and I only dirtied one pan – even better. But the best part was this took less than 10 minutes to make, so all in all it turned out to be a great morning.

And by the way, I’m excited to have partnered with Eggland’s Best[1] for my first sponsored post with them. I’m sure you can tell if you’ve been following me for a while that I only work with brands I would use in my own kitchen and I have always loved Eggland’s Best so this was a no-brainer. Plus, I’m sure a lot of you are curious as to what makes their eggs different than other eggs on the supermarket shelf. Aren’t they all the same you may wonder?

A few things actually set them apart. First their diet (the chickens are fed an all-natural diet of healthy grains, rice bran, alfalfa, sea kelp, canola oil and vitamin E, they are never fed recycled food, animal by-products or processed foods) and because of this they have less saturated fat, more vitamins, double the omegas and more Lutein than ordinary eggs found in the supermarket. Makes total sense, plus they never use hormones, antiobiotics or steriods on their chickens, which is always important to me.

This dish is gluten-free and perfect for Meatless Mondays as a lunch or dinner. To make it a main meal I would serve this with a big ole salad or some Fiesta Lime Rice on the side. Enjoy!

Easy Tomatillo Huevos Rancheros
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 tostada • Old Points: 4 pts • Points+: 5 pts
Calories: 185 • Fat: 10 g • Carb: 12 g • Fiber: 1 g • Protein: 11 g • Sugar: 2 g
Sodium: 623 mg (without the salt) • Cholesterol: 194 g

Ingredients:

  • 4 corn tostadas
  • 1/2 tsp olive oil
  • 1 scallion, minced
  • 1 cup prepared tomatillo salsa (salsa verde) (look in the Mexican aisle) 
  • pinch cumin
  • 4 large Eggland’s Best eggs
  • 2 oz shredded cheese (I used Cabot Pepper Jack Light)
  • 1/2 cup shredded iceberg lettuce
  • 1 small diced tomato
  • 8 cilantro leaves

Directions:

Heat the tostadas according to package directions. Set aside.

Heat oil in a large skillet over medium heat and add scallions, cook 1 to 2 minutes then add salsa verde, pinch of cumin and simmer covered until hot, 2 to 3 minutes.

When hot , reduce heat to medium-low and gently add the eggs, season with a little salt and pepper and cover until the eggs are cooked to your liking (I like mine a little runny).

To serve, place a tortilla on each plate, top with the cooked egg and salsa verde, then finish with cheese, lettuce, tomato and cilantro.

This is a sponsored conversation written by me on behalf of Eggland’s Best . The opinions and text are all mine.

References

  1. ^ Eggland’s Best (tracking.tapinfluence.com)

Breakfast Taco with Avocado Salsa and Steamed Egg

Breakfast Taco with Avocado Salsa and Steamed Egg

by Pam on May 16, 2013

If you read my blog you know that I love Mexican food and eggs (runny yolks are my favorite). I gathered a few ingredients that I had leftover from taco night recently and made myself a breakfast taco. Guess what? I LOVED IT! Seriously, I loved it so much I made one for lunch the following day too. It’s amazing how just a few ingredients make such a flavorful and delicious dish.

Combine the diced avocado, tomatoes, jalapeno, and cilantro together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Heat a small skillet that is coated with cooking spray over medium heat. Crack the egg into the pan and season with salt and pepper. Once the white of the egg is no longer transparent, add the water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.

While the egg is cooking, heat another small skillet over medium heat. Cook the corn tortilla on both sides for a minute, or until warm and pliable. Spread the avocado salsa over the warm tortilla then place the steamed egg on top. Sprinkle with cotija cheese and extra cilantro. Serve immediately. Enjoy!



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Breakfast Taco with Avocado Salsa and Steamed Egg




Yield: 1

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1/2 avocado, diced
3 cherry tomatoes, diced
2 tsp jalapeno, finely diced
1 tbsp fresh cilantro, chopped, divided (save half for the garnish)
Sea salt and freshly cracked pepper, to taste
1 egg
1 tbsp water
1 corn tortilla
1 tbsp cotija cheese, crumbled

Directions:

Combine the diced avocado, tomatoes, jalapeno, and cilantro together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Set aside.

Heat a small skillet that is coated with cooking spray over medium heat. Crack the egg into the pan and season with salt and pepper. Once the white of the egg is no longer transparent, add the water to the pan and cover with a lid. Cook for about 1 minute or until the yolk is clouded over. Do not overcook or the yolk will be hard.

While the egg is cooking, heat another small skillet over medium heat. Cook the corn tortilla on both sides for a minute, or until warm and pliable. Spread the avocado salsa over the warm tortilla then place the steamed egg on top. Sprinkle with cotija cheese and extra cilantro. Serve immediately. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Strawberry Sauce

Strawberry Sauce

by Pam on April 18, 2013

My kids absolutely love their pancakes, waffles, french toast, or crepes topped with strawberry sauce (they get this love from their Papa Loren, who LOVES strawberry sauce too). I made a batch this weekend and needless to say, they LOVED it! This sauce takes minutes to make and will make your breakfast treats taste so amazing. It’s really wonderful on top of ice cream too.

Heat the water, sugar, corn starch, lemon zest, and juice in a saucepan over medium heat, whisk until well combined. Add the sliced strawberries and stir often, mashing some of the berries, for 5-7 minutes. Remove from the heat and let it cool for a few minutes before serving. Enjoy.



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Strawberry Sauce




Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1/4 cup of water
1/4 cup of sugar (less if the berries are really sweet)
1 tbsp cornstarch
Zest and juice from 1/2 a lemon
16 oz of fresh strawberries, cleaned, hulled, & quartered

Directions:

Heat the water, sugar, corn starch, lemon zest, and juice in a saucepan over medium heat, whisk until well combined. Add the sliced strawberries and stir often, mashing some of the berries, for 5-7 minutes. Remove from the heat and let it cool for a few minutes before serving. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)