Since I’ve started my new work out plan (via Kayla Itsines), I am trying to find different yet healthy and delicious recipes to make. I am going to try my best to stick to this new plan (which I will share more of later on) 100% for the next 6 months in order to “get it right, get it tight” for Summer ’16.
As you can see, I am not allergic to eggs! I think I had a bad batch of eggs a few times in my life, or it wasn’t cooked properly, which resulted in all of my food coming immediately back up (TMI ALERT). So I am pumped that I can bring back (steadily and slowly) eggs into my diet.
If you’ve read my previous post about my amazing brunch I had at Coolidge Corner Clubhouse, then you can guess where the inspo came from for this mornings breakfast.
I present to you, a healthy Huevos Rancheros a la The Sweet Scene.
What you will need (serves 2)
– 5 eggs
– Iggys Sourdough bread
-1 cup salsa
-1 cup spinach
-1/2 small yellow onion
-salt and pepper to taste
Before you start your eggs, cut your avocado into thin slices and chop 1/2 a small yellow onion. Also, have your spicy salsa (I used organic) ready.
If you’ve scrambled an egg or two in your life, then you should be able to make this recipe with ease. I made this for my boyfriend and myself and used 5 eggs: 2 full and 3 egg whites. I’m still trying to master the perfect scrambled egg (especially now that I’m back to eating eggs) and according to my research, slow and steady wins the scrambled egg race.
I also find that whisking the eggs first before putting it into the pan works wonders. When you crack your eggs into your mixing bowl, add your choice of liquid (milk, coconut milk, unsweetened almond milk which adds fluffiness) and whisk together. Hold off on adding salt and pepper until it is almost done being scrambled.
You may also add your chopped onions into the mixing bowl, or into the pan as you’re scrambling.
Put your heat on medium until you start to see the egg changing consistency, and then turn it down low (how many of you started singing “Turn your Lights Down Low” by Bob Marley?)
You want to continuously mix and stir (sometimes even slowly whisking) your eggs with a wooden spoon (one of my favorite youtube families: Benji and Judy, use chopsticks!). After about 5 minutes of scrambling, add your spinach, salt and pepper and remove pan from the heat. Cover with a lid to allow the spinach to soften from the steam.
Toast your Iggys sourdough bread to your liking and spread it with your sliced avocados.
Add your scrambled egg deliciousness and top it off with a couple scoops of your salsa!
There you have it folks, a healthy serving of huevos rancheros right in your very own kitchen!