Loaded Breakfast Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Salt and a pinch of pepper (adjust to your taste)
02 -
A spoonful (1 tbsp) of butter
03 -
2 or 3 eggs, large in size
→ Extras for the Top
04 -
3 spoonfuls of fresh salsa
05 -
Cheddar cheese, shredded (around ¼ cup)
06 -
Half of an avocado, diced into chunks (optional)
→ Optional Add-Ons
07 -
Fresh cilantro, chopped fine
08 -
Queso fresco or cotija cheese
09 -
A drizzle of hot sauce
10 -
Crispy tortilla chips or strips
11 -
A dollop of sour cream
# Instructions:
01 -
Warm up a heavy-bottom pan or cast iron skillet on low to medium heat.
02 -
Crack the eggs into a mixing bowl and whisk until combined. Add a pinch of salt and pepper, then whisk some more until the mixture turns airy.
03 -
Drop the butter into the warm pan, gently moving it around until the surface is coated evenly.
04 -
Tip your beaten eggs into the pan, letting them spread out in an even layer. Let them sit undisturbed for 20-30 seconds before using a spatula to pull the edges inward.
05 -
Use your spatula to move the eggs gently, forming soft curds. Stir and cook for around 1-2 minutes, leaving them slightly moist once done.
06 -
Move the finished eggs into your serving bowl. Sprinkle with cheddar, spoon over salsa, and toss on the avocado. Any other toppings you want can go on now, too.
07 -
Serve while they're hot so the cheese melts nicely on top.
# Notes:
01 -
If you can't do dairy, swap the butter for avocado oil or coconut oil. Leave out the cheese or go for a non-dairy alternative.
02 -
Looking for something heartier? Add some cooked bits of bacon, ham, or sausage for more substance.
03 -
For more flavor and crunch, sauté some chopped onions and peppers before cooking the eggs.