Eat Eggs for Every Meal with These 2 Recipe

If you’re a true egg-lover, you know that they’re not just for breakfast. Eggs are amazingly versatile, super cheap, and great if you’re cooking for just one person. These nutritious recipes let you enjoy eggs for breakfast, lunch, and dinner. Eggselent.

1. Breakfast
Huevos rancheros make for a spicy start to the day. This delicious dish has a Mexican flair and will give you a healthy kickstart to your morning. If you’re craving something tasty and exotic for breakfast, here’s how you can make delicious huevos rancheros for one. The minimal clean-up involved is an added bonus.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Servings: 1

Ingredients:
Olive Oil
2 corn tortillas
2 large eggs
1 cup jarred salsa
1/2 cubed avocado
1/2 cup fresh tomatoes
1/4 cup “Mexican blend” shredded cheese or cotija cheese
Hot sauce

Directions:
1. Heat your oil in the pan.
2. Cook your eggs how you like them.
3. Temporarily transfer the eggs to a plate.
4. Heat up the corn tortillas in the pan.
5. Sprinkle your cheese of choice onto the tortillas.
6. Spoon some salsa of your choice on top of the melted cheese.

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7. Place your eggs on top of the salsa.

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Photo by Ashton Caudle / Via spoonuniversity.com

8. Spoon some more salsa on top of the egg, and sprinkle on some more cheese.
9. Transfer your tortilla with the egg on top to a plate.
10. Garnish your huevos rancheros with the avocado cubes, tomatoes, and hot sauce.

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2. Lunch
Everyone loves toast with an egg on top, but upgrading that toast by adding asparagus and parmesan cheese makes this breakfast staple into a filling lunch. Feel free to accompany this with a soup or salad to make it extra satisfying.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Servings: 1

Ingredients:
2 slices sourdough bread (or any thick crusty bread of your choice)
1 clove garlic
Olive Oil
12 spears asparagus
2 large eggs
Pecorino Romano or Parmesan cheese

Directions:
1. Lightly toast (or pan fry) 2 slices of sourdough bread (or any thick crusty bread of your choice)

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2. Rub one side of each slice with a large clove of garlic and drizzle on some olive oil.

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3. Trim the asparagus and sauté over medium heat.

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4. Cook the two eggs until the whites are firm but the yolks are still runny.

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5. While the eggs are cooking, divide the asparagus spears onto the slices of toast.

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Photo by Ashton Caudle / Via spoonuniversity.com

6. Once the eggs are done cooking, put them on top of the asparagus.
7. Garnish the egg with Pecorino Romano or Parmesan shavings, salt, and pepper.

Source: spoonuniversity.com

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