Life’s been a bit crazy.
Long patient lists + brand new intern + meetings + studying + blogging + social media for my church + finding time to eat/sleep/exercise.
Like I said, a bit crazy.
Which is why breakfast for dinner is my absolute go-to during crazy weeknights. It takes no time to make, it is easily made with whatever I have on hand, and I can eat it while highlighting my CNSC study book.
Oh and it’s comforting!
My number one FAVORITE breakfast? Huevos Rancheros.
Two sunny-side up eggs smothered in salsa and fixin’s… definitely a great way to start (or end) a day!
I updated the classic by swapping out the traditional tomato topping with a limey avocado salsa – so good.
Oh and did I mention that this is whipped up in under 15 minutes. Crazy day dinner done.
It all starts with the yummy avocado salsa.
And all you need is half an avocado, some tomato, and a scallion.
Finely dice up everything and toss into a bowl.
Then season with a bunch of lime juice and salt.
Then toss… and you’re done. (so easy, right?) Resist the urge to dive in and eat this with a spoon!
Now let’s make the huevos (AKA the eggs).
In a non-stick skillet set over low heat, add in some butter. When the butter melts, crack in a couple of eggs. Allow the egg to cook until the under side is set. Now there are two schools of sunny-side up egg-ness. There is the method that I use – I pop a lid on the pan and allow the egg to steam slightly so the white is completely set and the yolk isn’t too soft.
OR, you can do the hot oil baste method – this is when you cook the eggs in canola/vegetable oil and spoon the hot oil onto the just the white to set it. The benefit of the baste method is that the egg yolks stay clear and yellow – the steam method makes them slightly cloudy. You choose whatever method you like the best!
To plate…
Slid the eggs onto a pretty plate, top with some of the salsa, and garnish some sliced scallion greens and lime wedges.
YUM.
Definitely a busy weeknight saving grace!
What’s your go-to meal during busy nights?
oxox,
Catherine
- ½ Hass avocado, diced finely
- 5-6 grape tomatoes, finely chopped
- 1 scallion, white part finely minced and the greens sliced thin
- ½ teaspoon Kosher salt
- Juice from ½ lime
- 4 eggs
- 2 teaspoons unsalted butter or canola oil
- In a small bowl, combine avocado, tomatoes, and scallion whites. Stir to combine.
- Add in lime juice and salt and toss gently to combine. Set salsa aside.
- In a non-stick skillet set over low heat, add in some butter.
- When the butter melts, crack in a couple of eggs (I cook two eggs at a time). Allow the egg to cook until the under side is set. Now there are two schools of sunny-side up egg-ness. There is the method that I use - I pop a lid on the pan and allow the egg to steam slightly so the white is set and the yolk isn't too soft. OR, you can do the hot oil baste method - this is when you cook the eggs in canola/vegetable oil and spoon the hot oil onto the white to set it. The benefit of the baste method is that the egg yolks stay clear and yellow - the steam method makes them slightly cloudy. You choose whatever method you like the best!
- Gently side two cooked eggs onto a pretty plate. Top with half the salsa and garnish with the sliced scallion greens. Then dig in!
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