SUNNY'S SALSA EGGS
Steps:
- Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
- Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.
EGG AND SALSA ON TOAST
This is light and tasty and so easy to make. Enjoy any time of the day.
Provided by Jo Zimny @EmilyJo
Categories Eggs
Number Of Ingredients 6
Steps:
- Heat the oil in a small skillet.
- Add the egg and cook it.
- Toast the bread.
- Put the toast on a plate, top with the mixed greens.
- Put the egg on top of the greens.
- Top it with the salsa. Add salt and pepper if you like.
- Enjoy!
EGG AND SALSA ON TOAST
Make and share this Egg and Salsa on Toast recipe from Food.com.
Provided by Chef Joey Z.
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cook the egg in the light oil.
- Toast the bread.
- Put the greens on the toast, top with the egg and salsa.
- Salt and Pepper to taste.
- Bon Appetit!
Nutrition Facts : Calories 68.7, Fat 0.8, SaturatedFat 0.2, Sodium 175.8, Carbohydrate 13.2, Fiber 0.7, Sugar 1.3, Protein 2
COWBOY HASH AND EGGS, TEXAS TOAST AND SALSA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave 5 minutes. Remove potatoes from microwave oven and cool for 5 minutes.
- While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat.
- Preheat your broiler to high. Preheat a nonstick griddle pan for frying eggs over medium heat.
- Chop or wedge potatoes. Add oil to the skillet which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on each side. Use this time to chop your salsa ingredients.
- Combine salsa in a small bowl and season with salt.
- Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat.
- Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan. Crack extra large eggs on to griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
- Place thick cut bread under broiler and toast 6 inches from heat on both sides. Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds.
- Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler.
- Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item.
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