By Lori Powell
We are in for a ton of rain this weekend…some folks would not be very happy with that forecast. Not me, as it gives me license to stay in the kitchen all day and cook up some delicious grub.
Also, the weekend is when I have the luxury of time to really do breakfast justice. No eating a hard-boiled egg on the run, my favorite go-to breakfast (especially when hand- picked from my own chicks).
Speaking of chicks, 10 more came in the mail this week to add to my diminishing brood from two years ago. So in honor of the new chicks, the rainy weekend and doing breakfast right, here’s my take on salsa and eggs, where the eggs are actually baked in salsa and served with corn tortillas, mashed avocado and with lots of chopped cilantro sprinkled on top for a fresh hit.
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Salsa Baked Eggs with Mashed Avocado
Half of an avocado
1 tablespoon fresh lime juice plus wedges for garnish
Salt and pepper
1 ½ cups store-bought medium heat or hot tomato salsa
2 large organic eggs
2 tablespoons shredded Monterey jack cheese
3 tablespoons chopped fresh cilantro
2 corn tortillas, toasted
3 tablespoons sour cream
- Pit and peel avocado half. Mash with a fork and season with lime juice, salt and pepper. Cover surface of avocado with plastic wrap and chill until ready to use.
- Preheat oven to 400°F. Put salsa in a small ovenproof dish and crack 2 eggs on top so that they sit side by side. Sprinkle cheese over top. Season with a little salt and some freshly ground black pepper. Bake eggs in middle of oven until whites are set but yolks are still a bit runny, 12 to 15 minutes.
- Spoon egg mixture onto a serving plate. Sprinkle tops with cilantro and serve with tortillas, sour cream, lime wedges and mashed avocado on the side.
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