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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is a quick and easy receipe adaptable to what ingredients you have on hand. I made it for breakfast but it's good for dinner too. I've tried this with tortillas instead of bread. It worked well with one tortilla on bottom and the other on top. Read more . Hope you enjoy :D Ingredients:
5 large eggs |
2 slices of bread, toasted |
1/4 large onion |
1 pepper, diced (green, red, orange, yellow..whichever you have on hand) |
1 scallion |
2 cloves garlic |
shredded cheese |
salt and pepper to taste |
chili flakes to taste |
pinch of thyme |
salsa |
sour cream |
Directions:
1. Dice onion, peppers, scallion and ONE clove of garlic; the smaller, the quicker it cooks.
2. Beat the eggs in a bowl, adding salt and pepper to taste. And a pinch of chili flakes and thyme to taste
3. Heat a non stick pan to medium-high heat. Add a few drops of oil to the hot pan and gently pour the eggs in, turning the heat down to medium-low to ensure eggs don't get crusty!
4. Sprinkle the cheese out over the eggs evenly.
5. Add all the chopped ingredients to the pan, sprinkling them out evenly over the eggs.
6. Gently push the eggs from the sides of the pan with a spatula and tilt pan to let uncooked eggs under. This helps speed the cooking. If you are patient, just let it cook slowly.
7. 5-6 Minutes into the cooking, Section eggs into quarters and gently flip them over, lettting them cook another 3-4 minutes on the other side.
8. Toast bread and rub with the other clove of garlic.
9. When the eggs are cooked thoroughly, place half the eggs over each slice of toast.
10. Add a few table spoons of salsa on top and a dollop of sour cream on the side.
11. Serve with bacon, hashbrows or whatever else you are in the mood to make
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