Smoky corn tortillas (these count as a whole grain!) combine with fried eggs and tangy fresh salsa for a satisfying breakfast with just the right balance of fibre, protein, and, oh yeah, loads of flavour.
2 large egg(s)
Pico de gallo
1 tbsp(s), fresh, leaves, for garnish (optional)
- Set a gas burner on the stovetop to medium-low, or heat a dry skillet on medium- high. Toast the tortillas directly over the burner or in the pan until lightly charred, turning often. Arrange the tortillas on a plate.
- Coat a medium nonstick skillet with cooking spray and heat on medium-low. Add the eggs and season with the salt. Cook until the whites are set and the yolks are cooked to desired doneness, 3 to 5 minutes. (Do not remove the pan from heat.) Top each tortilla with 1 egg.
- Add the pico de gallo to the same skillet and cook just until warmed, about 1 minute. Spoon the pico de gallo over the eggs. Garnish with the cilantro (if using).
- Serving size: 1 plate
Per serving (1 plate): 287 Cal, 11 g Total Fat, 3 g Sat Fat, 471 mg Sod, 31 g Total Carb, 4 g Sugar, 3 g Fib, 17 g Prot.