Eggs with Salsa is a dish I turn to when looking for quick brunch recipes. It takes just ten minutes to prepare and cook and is absolutely delicious.
Have you ever noticed how eggs come to the forefront whenever you’re at a loss over what to make? You can crack, beat, coddle, poach or scramble them in just a few seconds and voila! You have an instant meal. This little recipe takes a few minutes longer and produces a creamy, rich, luxurious dish suitable as a first course at any dinner party, or just a plain old brunch.
Ingredients
- 16-ounce (450 gram) jar of chunky style salsa or make your own.
- 16-ounce (450 grams) can of whole corn kernel, drained
- 3 eggs
- ½ cup of shredded cheese
- 3 thick slices of bread to toast
- Cilantro (Coriander) optional
- Salt and pepper to taste
Instructions
In a 10-inch (250 mm) omelet pan, stir together salsa and corn. Cook over medium heat, stirring occasionally, until mixture bubbles and is hot throughout. (About 4 minutes.)
Using the back of a spoon make three indentations in mixture big enough to hold an egg. Break an egg into each indentation.
Cover and cook over same medium heat until the whites are completely set and yolks start to thicken but are not hard. (About 4 to 5 minutes.)
While the eggs are cooking, toast the bread and butter, then cut each slice into four triangular wedges and place on a pre-warmed plate.
Carefully serve one egg and one-third of the salsa corn mix onto each plate and sprinkle with chopped cilantro (coriander) and grated cheese.
Serves 3 adults.
Tips: With this recipe it is a good idea to break each egg into a cup first to be sure that you don’t get any shell with the egg. If shell appears in the egg, use part of the remaining egg shell to fish it out. Shell will cling to eggshell but resist a spoon etc.
Enjoy your eggs with salsa.
Eggs with Salsa
Ingredients
- 16- ounce 450 gram jar of chunky style salsa or make your own.
- 16- ounce 450 grams can of whole corn kernel, drained
- 3 eggs
- ½ cup of shredded cheese
- 3 thick slices of bread to toast
- Cilantro Coriander optional
- Salt and pepper to taste
Instructions
- In a 10-inch (250 mm) omelet pan, stir together salsa and corn. Cook over medium heat, stirring occasionally, until mixture bubbles and is hot throughout. (About 4 minutes.)
- Using the back of a spoon make three indentations in mixture big enough to hold an egg. Break an egg into each indentation.
- Cover and cook over same medium heat until the whites are completely set and yolks start to thicken but are not hard. (About 4 to 5 minutes.)
- While the eggs are cooking, toast the bread and butter, then cut each slice into four triangular wedges and place on a pre-warmed plate.
- Carefully serve one egg and one-third of the salsa corn mix onto each plate and sprinkle with chopped cilantro (coriander) and grated cheese.
