Sunday, December 28, 2014

Accidentally Eating Healthily BEFORE January

Cyd was hungry, but as usual, she couldn't be bothered to go out into the kitchen and actually cook something. So I saw this recipe from Bon App├ętit for Chile and Olive Oil Fried Eggs with Avocado and Sprouts scrolling past in my Facebook news feed, and thought, PERFECT--quick, healthy, and looks yummy! Of course, I didn't have any sprouts on hand, so I threw on some fresh spinach from a local farm, Rehoboth Homestead, and I used goat cheese in place of feta. Still, it was DELISH, and so good for you!




Chile-and-Olive-Oil-Fried Eggs with Avocado and Sprouts
(Source: adapted from Bon Appetit, January 2015)
Servings: 2

1 cup sprouts (such as sunflower, radish, or alfalfa)
1 teaspoon fresh lime juice
kosher salt, freshly ground pepper
2 tablespoons olive oil
2 large eggs
crushed red pepper flakes
2 sprouted grain tortillas or flatbreads
hot sauce (for serving)
1 ounce feta
avocado slices and lime wedges (for serving)

Toss sprouts with lime juice in a small bowl; season with salt and pepper.

Heat oil in a medium skillet over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. Oil should be bubbling around eggs from the start. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about two minutes. Add red pepper flakes to oil and remove pan from heat.

Meanwhile, heat tortillas over a gas burner until just warmed and slightly charred in spots (or warm in the oven or a toaster oven).

Mound sprouts on tortillas and top with fried eggs. Spoon chile oil from skillet around and drizzle with hot sauce. Crumble feta over, and serve with avocado slices, lime wedges, and more hot sauce.




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