It’s been a busy few weeks with a lot of heavy, rich, fattening foods and way too much sugar. So I wanted to start the new year with a light, fresh, healthy and very flavorful dinner. I also wanted it to be quick and easy, so, a twist on breakfast for dinner it was…Chile-and-Olive Oil Fried Egg with Avocado and Sprouts.
I loved this approach to cooking the eggs, they cooked absolutely perfectly, and it was oh, so easy! The key was to have the oil quite hot before putting the eggs in.
The recipe is for 2 breakfast servings, for dinner I doubled the serving for my husband. The relatively light serving was satisfying and a perfect way for me to kick off my return to healthy eating and lighter portion sizes.
Chile-and-Olive Oil Fried Egg with Avocado and Sprouts
by Alison Roman in Bon Appetit Magazine January 2015
1 cup sprouts (I used alfalfa)
1 teaspoon fresh lime juice
Kosher salt, freshly ground pepper
2 tablespoons olive oil
2 large eggs (raised locally)
Crushed red pepper flakes
2 sprouted grain tortillas
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.
more hot sauce…Enjoy!