Once in a while, I crave something different for breakfast; something with a little flavor and spice to wake up my taste buds. And that's when Huevos Rancheros land on the menu in my home. But this time, rather than making them the traditional way, I had some tomatillo salsa lying around and I thought why not simmer the eggs in there.
Turned out brilliant, and I only dirtied one pan – even better. But the best part was this took less than 10 minutes to make, so all in all it turned out to be a great morning.
And by the way, I'm excited to have partnered with Eggland's Best for my first sponsored post with them. I'm sure you can tell if you've been following me for a while that I only work with brands I would use in my own kitchen and I have always loved Eggland's Best so this was a no-brainer. Plus, I'm sure a lot of you are curious as to what makes their eggs different than other eggs on the supermarket shelf. Aren't they all the same you may wonder?
A few things actually set them apart. First their diet (the chickens are fed an all-natural diet of healthy grains, rice bran, alfalfa, sea kelp, canola oil and vitamin E, they are never fed recycled food, animal by-products or processed foods) and because of this they have less saturated fat, more vitamins, double the omegas and more Lutein than ordinary eggs found in the supermarket. Makes total sense, plus they never use hormones, antiobiotics or steriods on their chickens, which is always important to me.
This dish is gluten-free and perfect for Meatless Mondays as a lunch or dinner. To make it a main meal I would serve this with a big ole salad or some Fiesta Lime Rice on the side. Enjoy!
Easy Tomatillo Huevos Rancheros
Servings: 4 • Size: 1 tostada • Old Points: 4 pts • Points+: 5 pts
Calories: 185 • Fat: 10 g • Carb: 12 g • Fiber: 1 g • Protein: 11 g • Sugar: 2 g
Sodium: 623 mg (without the salt) • Cholesterol: 194 g
- 4 corn tostadas
- 1/2 tsp olive oil
- 1 scallion, minced
- 1 cup prepared tomatillo salsa (salsa verde) (look in the Mexican aisle)
- pinch cumin
- 4 large Eggland's Best eggs
- 2 oz shredded cheese (I used Cabot Pepper Jack Light)
- 1/2 cup shredded iceberg lettuce
- 1 small diced tomato
- 8 cilantro leaves
Heat the tostadas according to package directions. Set aside.
Heat oil in a large skillet over medium heat and add scallions, cook 1 to 2 minutes then add salsa verde, pinch of cumin and simmer covered until hot, 2 to 3 minutes.
When hot , reduce heat to medium-low and gently add the eggs, season with a little salt and pepper and cover until the eggs are cooked to your liking (I like mine a little runny).
To serve, place a tortilla on each plate, top with the cooked egg and salsa verde, then finish with cheese, lettuce, tomato and cilantro.
This is a sponsored conversation written by me on behalf of Eggland's Best . The opinions and text are all mine.