Deliciously healthy and extremely quick; you'll love this recipe!
• Bring water to a boil in a small pot. Using a large spoon place eggs in pot of boiling water.
• Cooking time may vary depending on how you like your eggs and whether you’re at sea level. If you live at sea level and like the whites cooked and the yolk runny, it will take between 2:45 and 3 minutes
• Meanwhile, tear the toast into little pieces and place them on a large cup or a small bowl. Also, place the Mexico City sauce in a small microwave-proof container and reheat until hot.
• When the cooking time is up, remove eggs from pot and immediately run cold water over them; this will stop the cooking but will not make the inside of the egg cold.
• Crack the eggs open and pour the contents over the toast pieces. Scrape the inside of the shells with a spoon to remove remaining egg whites. Pour hot Mexico City sauce over eggs, season with salt and provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (601g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 49 | ||
Calories from Fat: 10 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 1891.7mg | 65 % | |
Potassium 185.3mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.9g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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