LORUM IPSEM


Like it spicy?


Use hot salsa instead.


Just add eggs


HUEVOS RANCHEROS Mix up your breakfast routine with this Mexican classic.


PREP TIME 5 MIN.–COOK TIME 20 MIN. READY IN 25 MIN. – SERVINGS 4


1 (14.5 oz) can diced tomatoes 1 cup mild salsa 1 (15.5 oz) can low- sodium black beans, rinsed and drained


4 large eggs 4 multigrain tortilla wraps 4 oz queso blanco or crumbled feta


STEP 1 Place the diced tomatoes and salsa in a saucepan and bring to a boil. Simmer on low heat for 5 min. Add the black beans and cook until heated through, 2 min. STEP 2 Bring a pot of salted water to a boil. With a large spoon, stir the water in a circular motion. One at a time, crack the eggs into a small cup and carefully slide each egg into the center of the whirlpool. For a soft poached egg, gently simmer for about 3 min. For a firmer egg, gently simmer for 4 min. Remove with a slotted spoon. STEP 3 Gently warm the tortillas in a skillet for 1 min. on each side. Arrange the tortillas on a plate. Spoon the salsa, beans and egg over each tortilla. Top with crumbled queso blanco.


Per serving: 462 calories, 18g fat, 8g saturated fat, 273mg cholesterol, 1375mg sodium, 48g carbohydrate, 13g fiber, 8g sugar, 27g protein


Make a frittata. Combine chopped leftover vegetables or cooked frozen vegetables with eggs and grated cheese and cook in a large skillet until set. Brown under the broiler. Create a breakfast sandwich. Bacon, egg and cheese is a classic, but how about egg, avocado and tomato? Or egg, roasted red peppers, pesto and goat cheese? Use your imagination and create your own breakfast special.


SEPTEMBER 2016 55


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