Eggs in Salsa for Two
I absolutely love biscuits with sausage gravy or several pieces of bacon with eggs fried over easy in the bacon fat, especially with buttered toast to sop up the runny yolks. However, just admitting this means another lecture from Dr. Kresse.
The picture above features eggs, yes, but with less fat and a ton of flavor.
4 large or extra large eggs
1 and 1/2 cups chunky salsa (your choice of heat level)
1/2 cup shredded cheddar jack
minced cilantro for garnish
salt and pepper to taste
Pour the salsa into a 10 inch non-stick skillet. Place over medium heat.
As the salsa heats to a boil, carefully crack the eggs and put one egg each in four coffee cups or mise en place bowls. Salt and pepper each egg.
When the salsa is boiling and half of the runny liquid has evaporated, use a wooden spatula and push the salsa away from an edge of the pan. Slide one egg into the temporary empty place. Repeat at the other compass points for the remaining eggs.
Reduce the heat to the lowest setting and cover the skillet for 4 minutes.
Sprinkle shredded cheese over each egg and replace the lid. Cook an additional three minutes. On my stove top, that formula results in melted cheese, cooked whites, and a runny yolk. You may have to adjust the timing to your stove and your preference of done yolks.
Serve with the hot salsa and garnished with minced cilantro.
Have a great morning.