Eggstraordinary Eats

Poached Egg Tostadas With Avocado-Tomatillo Salsa

• Nonstick cooking spray
• 4 6-inch corn tortillas
• 4 cups water
• 1 tablespoon white vinegar
• 4 large eggs
• Salsa
• 1 medium avocado, diced
• 1 medium Anaheim or poblano pepper, seeds and ribs discarded, diced
• 1 medium tomatillo, papery husk discarded, washed and diced
• 1/2 medium tomato, diced
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 medium garlic clove, minced
• 1/8 teaspoon salt

1. Heat oven to 400 F. Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray.
2. Arrange tortillas in a single layer on foil. Lightly spray tortillas with nonstick cooking spray. Using a fork, pierce tortillas to prevent them from filling with air. Bake for 5 to 6 minutes on each side or until golden brown. Transfer to serving plates.
3. In a large skillet over high heat, bring water and vinegar to a boil.
4. Once water is boiling, reduce heat and simmer. Break egg into a cup, then carefully slip egg into simmering water. Repeat with remaining eggs, avoiding eggs touching in water. Simmer for 3 to 5 minutes, or until egg whites are completely set and yolks are beginning to set but aren’t hard. Using a slotted spoon, remove the eggs to a plate.
5. To make the salsa: In a medium bowl, gently stir together avocado, pepper, tomatillo, tomato, red onion, cilantro, lime juice, garlic and salt. Spoon onto the tostadas, then top each tostada with an egg.

Recipe source: American Heart Association

Herbed Spanish Omelet

• 1 pound potatoes, peeled and diced or shredded
• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 4 large whole eggs, lightly beaten
• 2 egg whites, lightly beaten
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh basil
• 2 tablespoons finely chopped fresh chives
• Salt, to taste
• Fresh parsley sprigs, for garnish

1. Place potatoes in a large pan. Cover with water. Bring to a boil and cook, uncovered, for 3 minutes. Remove from heat. Cover. Let stand for about 10 minutes or until potatoes are tender. Drain well.
2. Heat oil in a deep, 10-inch nonstick skillet over medium heat. Add onion and garlic. Cook for about 8 minutes, stirring occasionally. Add potatoes and cook for 5 minutes.
3. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste. Pour mixture over potatoes in the hot skillet. Reduce heat and cook, uncovered, for about 10 minutes or until the bottom of the omelet is golden.
4. If desired, brown the top under a broiler. Garnish with fresh parsley sprigs.

Source: culinary.net

Breakfast Burrito

• 2 teaspoons canola oil
• 1 small red onion, diced
• 1 red bell pepper, seeded and diced
• 1 can black beans, drained and rinsed
• ¼ teaspoon red pepper flakes
• Salt, to taste
• Pepper, to taste
• 4 eggs
• 4 egg whites
• ½ cup shredded pepper jack cheese
• Nonstick cooking spray
• 4 flour tortillas
• ¼ cup sour cream
• ¼ cup salsa
• 1 large tomato, seeded and diced
• 1 avocado, sliced
• Hot sauce

1. In a large skillet, heat canola oil over medium heat. Add red onion and red bell pepper. Cook for 8 minutes. Add black beans and red pepper flakes. Cook for 3 minutes. Season with salt and pepper, to taste. Transfer to dish.
2. In a medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat a large skillet over low heat. Add egg mixture and scramble for 3 minutes or until cooked through.
3. Spread sour cream over the tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon
   1/4 scrambled eggs over the bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll up burrito. Repeat three times with the remaining ingredients.

Source: culinary.net

Poblano Frittata

• 4 large eggs
• 1/4 cup fat-free milk
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon olive oil
• 2 medium poblano peppers, seeds and ribs discarded, chopped
• 2 cups frozen corn, thawed
• 2 medium green onions, chopped
• 1/4 cup finely shredded cotija cheese or crumbled queso fresco
• 1 medium tomato, chopped
• 1/4 cup fat-free sour cream

1. In a medium bowl, whisk eggs, milk and cilantro.
2. Heat oil in a medium skillet over medium heat, swirling to coat the bottom of the skillet. Cook poblano peppers for 3 minutes or until browning on edges, stirring frequently.
3. Stir in corn and green onion. Reduce heat to medium-low. Carefully pour in egg mixture. Cook, covered, for 10 minutes, or until the mixture is just set on the edges and still soft in the center. Avoid overcooking. Remove from heat.
4. Sprinkle with cheese. Cut into eight wedges. Top with tomatoes and sour cream.

Source: American Heart Association

Sweet Potato Hash With Eggs

• 2 teaspoons canola oil
• 1/2 medium onion, chopped
• 4 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1/2 medium red or green bell pepper, chopped
• 2/3 cup fat-free, low-sodium vegetable broth
• 2 teaspoons minced garlic
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon coarsely ground pepper
• 1/8 teaspoon salt
• 4 large eggs
• Hot pepper sauce

1. Heat oil in an electric pressure cooker set on saute. Cook onion for 3 minutes or until soft, stirring frequently. Turn off the pressure cooker.
2. Stir in potatoes, bell pepper, broth, garlic, paprika, cumin, thyme, pepper and salt. Secure lid. Cook on high pressure for 3 minutes. Quickly release pressure. Turn off the pressure cooker.
3. Remove the pressure cooker lid. Crack one egg into a small bowl. Using the back of a spoon, make a small well in potatoes. Slip the egg into the well. Repeat with the remaining eggs, making separate wells for each egg. Secure the lid with the pressure vent open. Saute for 2 minutes. Let stand on the keep-warm setting for 2 minutes or until eggs are cooked to desired consistency.
4. Serve hash sprinkled with a dash of hot pepper sauce.

Source: American Heart Association