Photo: Erin Kunkel; Styling: Nissa Quanstrom
Total Time
25 Mins
Serves 2

This Mexican-inspired version of a breakfast favorite, created by Terri Bryant, of Dayton, Nevada, uses fresh salsa instead of the traditional, heavy Hollandaise sauce. Serve with a side of refried beans.

How to Make It

Step 1

Bring vinegar and 1 qt. water to a simmer in a pan over medium heat.

Step 2

Meanwhile, spread muffins with butter. Top each with a slice of bacon.

Step 3

Reduce heat under water to low. Crack eggs one at a time into a small bowl or ramekin and slip into water. Cook until whites are set but yolks are still runny, about 8 minutes. Using a slotted spoon, transfer eggs to muffins.

Step 4

Top each egg with a slice of cheese and the salsa, olives, and green onion.

Ratings & Reviews

karenfar's Review

December 20, 2014
I made this using ingredients I had on hand. I added sliced roma tomatoes and did one muffin with 1 1/2 slices of regular bacon and the other with canadian. After toasting the muffins I topped with shredded cheddar and nuked for 30 seconds to melt the cheese. Then I added the meat, tomatoes, eggs and more cheese. Topped as directed with salsa, olives and green onions. Cilantro would have added more flavor but I didn't have any. GREAT result!