When I get tired of my open-faced fried egg sandwich, I like to make a different meatless meal that features the incredible, edible egg. It's a simple tortilla topped with cheese, avocado, and the fried egg. It's got a Tex-Mex spin thanks to the addition of pepper Jack cheese and spicy chipotle salsa. This recipe serves one but can easily be altered to feed your loved ones. It's fast, fresh, and delicious, so learn how it's done now.
1 flour tortilla
1/3 cup grated pepper Jack cheese
1 avocado, diced and cubed
2 green onions, white and light green parts only, minced
Salt and freshly ground black pepper
1 tablespoon olive oil
1 large egg
1 large handful of mixed greens
1/4 cup spicy chipotle salsa
A generous dollop of sour cream, optional for serving
- Preheat the oven to 350°F. Place the tortilla on a piece of foil on a baking sheet. Sprinkle the cheese evenly over the top of the tortilla. Bake in the oven for 12-15 minutes, while you make the rest of the dish.
- In a small bowl, mash the avocado to make a chunky paste. Stir in the green onions and season with salt and pepper. Set aside.
- Heat the oil in a small skillet over medium heat. Once hot, add the egg. Season with salt and pepper and cook for 3-4 minutes until the white is set, but the yolk is still runny.
- Transfer the cooked tortilla — the cheese should be melted and bubbly — to a serving platter. Plop the avocado mixture on top of the cheese and spread to the edges of the tortilla. Place a handful of greens on top of the avocado and cover with the fried egg. Spoon the salsa over the entire dish and place a scoop of sour cream on the plate, if using. Enjoy immediately.
- Eggs, Breakfast/Brunch