This is basically a much more simplified version of the Mexican omelette. It's quick, easy and is very flavourful. Sunny side up eggs are great, but sometimes I like to jazz them up a little bit as salt and pepper can become dull over time. I quite enjoyed telling my mom on the phone afterwards what I had for dinner. Even I've sparked her curiosity for what I make these days.
What you need:
1-2 tsp butter or olive oil 2 Eggs Chili powder Garlic Powder Onion Powder Shredded Cheddar cheese Dried Basil 2-3 Tbsp salsa |
Instructions:
Melt butter or add olive oil in a small non-stick skillet over medium-low heat. Crack eggs in skillet and begin to cook. When edges of egg whites begin to set, place a lid over top the skillet. After about 30 seconds and whites begin to set, season with chili powder, garlic powder, onion powder and cayenne to your liking. Sprinkle top with cheese and basil and place lid back on to continue cooking. After a few minutes your egg whites will be set with the yolk still creamy. Remove from skillet and top each egg with 1-2 Tbsp salsa. Serve with toast or a warmed tortilla. |