Chile Colorado Eggs with Avocado Cheese Sauce
This is a very easy and quick and delicious breakfast dish that I came up with and you make it right on your plate!
This is a very easy and quick and delicious breakfast dish that I came up with and you make it right on your plate!
- Carbohydrate 170.706985627288 g
- Cholesterol 900.56675 mg
- Fat 76.6678194016078 g
- Fiber 35.2768239631895 g
- Protein 63.2488988032156 g
- Saturated Fat 23.1796549048871 g
- Serving Size 1 1 Serving (900g)
- Sodium 874.573240551702 mg
- Sugar 135.430161664099 g
- Trans Fat 7.09988352328416 g
- Calories 1565 calories
Step-by-step
- Spray microwavable plate with pam, add 2 corn tortillas on top of the plate, break two eggs onto the tortillas.
- Poke your egg yokes and swirl abit so they dont pop in the microwave while they cook, place the plate in the microwave for 2 min on high, my microwave cooks the eggs fully in 2 min and about 20 secs, when the eggs are set, top with red chile colorado sauce, add shredded cheese.
- Meanwhile, if you have a magic bullet blender or small food processor or a blender, add the avocado, cottage cheese and tony chacheres seasoning and blend it till its smooth and creamy,(you may add a little water at this point so it swirls in the blender,) taste and adjust seasonings if needed.
- Drizzle this over your eggs and sprinkle with chopped tomatoes, and microwave this about 1 min.
- then garnish with fresh chopped basil, This is so easy and i hope you love it as i do.
When refrigeration yields only half a cup of leftover chile colorado sauce and a few stray vegetables, morning cooking requires adapting standard techniques. Microwave cooking can yield rubbery proteins if unmonitored, but puncturing the egg yolks and swirling them slightly prevents uneven pocket heating and explosive pressure buildup. This plate-based assembly method eliminates excess dishwashing while utilizing rapid thermal transfer.
- Blend the avocado and fat-free cottage cheese with a splash of water until the viscosity matches heavy cream, ensuring the blades catch properly without stalling.
- Puncture both egg yolks with a fork tine before applying heat to distribute internal steam safely.
- Microwave the base ingredients for 140 seconds total at full power, checking for a set white and a slightly soft center.
- Stir shredded cheese into warm chile colorado sauce immediately so residual heat melts the dairy without requiring a secondary cook step.
- Chop fresh basil at the final moment to preserve volatile aromatic oils that degrade under direct heat.
Efficient kitchen sequencing allows the sauce to blend while the eggs cook. Final residual warming melds the fresh tomatoes and herbs without overcooking the delicate sauce.
