Healthy spin on the classic fried egg breakfast burrito! This recipe is only 300 calories, 17.5 grams of protein and only 5 net carbs. Great way to start the day!
1/2 tablespoon of olive oil
1 Sonoma low carb tortilla (I get these at Trader Joe’s – so good!)
Heat a pan to med/high. When hot, add 1/2 tablespoon of olive oil – just enough to just coat the pan. Let the oil heat up until it’s popping, then crack the two eggs into the pan. Let them cook for about 3 minutes until brown, then carefully flip and cook for another minute or so until desired softness.
I warm up the tortilla for 30 seconds in the microwave to make it soft and easily foldable. Squeeze a little sriracha onto the tortilla, add the avocado and eggs and enjoy! Had this today for breakfast with a cup of my favorite black coffee – Shade Grown Ground Espresso Blend, also from Trader Joes!
At a young age, my parents taught me a skill that every kid should know – how to master the poached egg. 🙂 Add white vingar to the water, boil and lay the egg into already boiling water with a big ladle. Swirl the water around the egg in a circular motion to create a round poach. Fairly simple with a big of practice. But if you don’t have time for all that, you can use the greatest egg-vention ever created – the Cuisinart Egg Central machine!! Under 10 minutes to the perfect poach, you can’t mess it up. Worth every one of the $40 it costs. https://www.cuisinart.com/products/specialty_appliances/cec-10.html
Place the eggs in the machine, and by the time your bread is toasted, your eggs are ready. Peel and eat atop your favorite cheese and greens! In this dish, I used Heidi Ho’s vegetable based chia cheeze, which was definitely the best part of this breakfast!!