Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
324
Calories
15g
Protein
27g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 eggs , uncracked
- 2–3 pinches fine sea salt
- 1 habanero or serrano chile , finely minced and seeded if you like
- ½ cup salsa , at room temperature
- 1 cup grated Monterey Jack cheese , at room temperature
- 2 Tbsp fresh cilantro , finely chopped
- Butter
Directions
1
Cover whole eggs with warm but not scalding water. Let sit 5 minutes or until room temperature.
2
Beat eggs with salt. Set aside.
3
Combine chiles, salsa, cilantro, and cheese. Set aside.
4
Heat a large nonstick skillet over medium high heat. Quickly swirl with butter and crack in the eggs. Cook until egg is set and well browned on side facing pan.
5
Sprinkle salsa mixture evenly on uncooked side of egg. Fold in half and cook raw side until set and well browned.
6
Sprinkle with chopped cilantro and serve warm.
Recipe sourced from
wikibooks