Рецепт fried egg & “wholly guacamole” breakfast salad

by Jackie Newgent

I’m definitely one of those people who enjoys cooking and taking my time with it. But I’m also a realist. There are some mornings I simply don’t have 30 extra minutes to spare. On many of those days, this is one of my “short-cut” recipes that’s so delightful, yet only takes me about 5 minutes to fix. It’s loosely inspired by huevos rancheros. But there are three secrets to this salad. One of the secrets is making sure all of the ingredients are ready to go in the evening to assure it’s a quick-fix for breakfast time. Another is using the best quality “short-cut” ingredients, like packaged preservative-free guacamole (my favorite pick is Wholly Guacamole Classic Guacamole—the mild flavor; it’s hassle free and made with “real” ingredients, like their hand-scooped Hass avocados) and a packaged triple-washed salad (my choice in this recipe is Whole Foods Organic Spring Mix & Herbs). And the third secret is plating this attractively (or at least semi-attractively!), to make it look like it took you 30 minutes to prepare. And there’s more. It’s really satisfying–keeping those hunger pangs away until lunchtime. Hope you enjoy this salad the next time you need a delicious breakfast fix fast … or simply want a delicious anytime fix.   Disclosure Note: I received free samples of Wholly Guacamole products. I was not paid to develop the recipe or post this blog. The recipe and opinions expressed in this post are my own. fried egg & “wholly guacamole” breakfast salad Yield: 1 serving Serving size: 1 entree salad   INGREDIENTS 1/4 cup packaged preservative-free guacamole, such as Wholly Guacamole Classic Guacamole 1 1/2 cups packed mixed baby greens (hint … just use a couple handfuls!) 6 organic blue corn tortilla chips 1/2 teaspoon avocado oil 2 large organic eggs 1/2 cup fresh deli-prepared or homemade pico de gallo Sea salt and freshly ground black pepper, to taste (optional) DIRECTIONS Smear the guacamole onto a plate. Top with the salad greens and tortillas chips. Lightly brush or rub the oil onto a large cast iron or other stick-resistant skillet. Heat over medium-high. Add the eggs and fry to desired doneness. Transfer eggs onto the salad, sprinkle with the pico de gallo, season (if desired), and serve. (Hint: The pico de gallo does double-duty as a salad ingredient and as the salad dressing.) Per serving: 380 calories, 28g total fat, 6g saturated fat, 0g trans fat, 375mg cholesterol, 750mg sodium, 3g dietary fiber, 4g total sugars includes 0g added sugars, 18g protein     The “Before” Version Compare to Huevos Rancheros   Tasteover Tips When preparing a “short-cut” recipe, be sure to use high-quality ingredients that are free of artificial ingredients and preservatives Consider transforming rich dishes into salads for interest and nutrient-richness Plate attractively; we do eat with all of our senses and, yes, we do “eat with our eyes”