Huevos con tomatillo salsa
Tom Filippou executive chef, Loblaws
Published Wednesday, April 1, 2015 6:57AM EDT
Last Updated Wednesday, April 1, 2015 7:07AM EDT
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Serves: 2
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Prep time: 10 minutes
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Cook time: 5 minutes
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1/2 cup (125 mL) - PC Black Label Tomatillo Salsa 00863
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2 small ripe avocados, halved, pitted, peeled and sliced
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3 tbsp (45 mL) chopped fresh coriander
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1 tbsp (15 mL) olive oil
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2 large eggs
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Pinch each salt and freshly ground black pepper
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1 green onion, chopped
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In bowl, gently stir together salsa, avocados and coriander; set aside.
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In frying pan, heat oil over medium heat; fry eggs until edges are crispy and yolks are slightly set, about 2 to 3 minutes. Sprinkle with salt and pepper. Place an egg on each of two dinner plates. Serve with salsa mixture and sprinkle green onion over top.
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Makes 2 servings
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Per serving: 450 calories, fat 38 g, sodium 510 mg, carbs 17 g, fibre 5 g, protein 10 g
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TIP: For heartier appetites, serve with black beans, chorizo or rice.