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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.

Terri Bryant, Dayton, NV
This Story Originally Appeared On sunset.com

Gallery

Erin Kunkel; Styling: Nissa Quanstrom

Recipe Summary

total:
25 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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

Nutrition Facts

613 calories; calories from fat 52%; protein 37g; fat 36g; saturated fat 18g; carbohydrates 35g; fiber 2.1g; sodium 1916mg; cholesterol 455mg.
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