This quick and easy south-of-the-border breakfast will start your day off on a fiesta note.
2 teaspoons butter
2 large eggs
2 tablespoons shredded Monterey Jack cheese
1 teaspoon water
2 tablespoons taco sauce
1 large flour tortilla, warmed
- In a small non-stick skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Slip eggs into pan and reduce heat to low. Cook until edges turn white, about 1 minute. Top with cheese, add water and cover pan tightly. Cook until desired doneness is reached.
- Meanwhile, spread taco sauce on warmed tortilla. Top with cooked eggs and serve immediately.
Makes 1 serving.
Recipe and photograph provided courtesy of the American Egg Board.