Posts Tagged ‘mexican’

Mexi-Style Open Faced Breakfast Sandwich

August 6, 2010

Open Faced Mexi-Breakfast Sandwich

Here’s a quick and easy healthy breakfast option with Mexican flair. The only thing missing, in my opinion, is mashed avocado. It would add a nice creaminess to the sandwich, and it would make it even more filling. As a matter of fact, I added a few slices of avocado while I was eating this!

Open Faced Mexi-Breakfast Sandwich

Here’s what you’ll need:

1 high fiber 100 calorie english muffin, halved and toasted
1 organic, cage-free egg, scrambled
2-3 tbsp homemade salsa (or whatever you have on hand)
2 tbsp light sour cream
cilantro
Coarse salt & pepper

Optional:
1/2 avocado, mashed on top your toasted muffin.

And the calorie count for this breakfast is… drumroll please… 220 calories! You’re looking at about 360 calories if you add the mashed avocado. Either way, you’ve got a low calorie, high fiber, high protein start to your day! If you serve without avocado, add some fresh seasonal fruit. You’ll have the energy to tackle your day full-force!

Enjoy your weekend! Summer is quickly coming to a close.

Open Faced Mexi-Breakfast Sandwich

Huevos con Salsa Verde

January 16, 2010

Huevos con Salsa Verde

Some of my favorite flavors are those based in Latin dishes. These foods are typically packed with gobs of calories and fat. I enjoy deconstructing those traditional meals, and creating dishes that are much healthier yet still very tasty and satisfying.

One thing you have to try {if you haven’t already} is making homemade salsas. This is one of the easiest things to make, and salsas add so much flavor and punch to all sorts of dishes. I typically puree my salsas. Why? #1. My husband won’t eat onions, no matter how small they are diced, he will find them! #2. It’s so easy! Minimal chopping. Super fast. Quick clean up.

Huevos con Salsa Verde

Today I made my first salsa verde. It was so fresh and tasty {although I completely forgot to add garlic!}. Just remember to always salt and pepper everything. At least, it will be well seasoned!

To make this breakfast. Cook 2 large eggs and top with salsa verde, light sour cream, 3 slices of avocado* and cilantro. That’s it! This would be really good wrapped in a small tortilla or even served with some fat-free or low-fat refried beans. Or black beans if you don’t care for refried beans.

Huevos con Salsa Verde

*Avocado Tip: I always squeeze a bit of lemon juice on my avocado. Also, sprinkle a little salt and pepper. The lemon juice really brightens the flavor of the avocado. It will also help to keep it from browning once the air hits it.

Happy Weekend!