Breakfast Set

20150530_095634_001b

Breakfast SetMC and I love eating breakfast together. We normally only have this opportunity to enjoy breakfast together during his weekend visits. This breakfast set: Eggs, English muffins and avocado tomato salsa plus 2 cups of coffee was prepared by MC! This time around, chives were added because I bought a bunch of chives and I was using them in my cooking for whole week because the bunch does not reduce by size!

This breakfast set requires a lot of prep work and I just couldn’t stop popping up in the kitchen to ask if he needed any help 🙂 I volunteered myself to chop the ingredients for the  avocado tomato salsa. The muffins were toasted with some butter on top and the eggs were cooked as eggs over medium, topped with pepper and chives.

 

Breakfast Set for 2
 
Prep time
Cook time
Total time
 
This breakfast set consists of 2 eggs over medium on English muffins, with avocado tomato salsa and a cup of coffee
Author:
Recipe type: Breakfast
Serves: 2 servings
Ingredients
  • Avocado Tomato Salsa Ingredients:
  • 1 avocado
  • 1 medium tomato
  • 1 tsp minced red onion/shallots/yellow onion
  • ½ tsp minced garlic
  • Salt and ground black pepper to taste
  • Lime juice to taste
  • Some chopped chives/cilantro/basil leaves/mints - each herbs has diff flavor, you can be creative here
  • For eggs over medium on English muffins:
  • 4 eggs
  • Ground black pepper
  • Chopped chives
  • 2 English muffins - toasted with some butter
Instructions
  1. Avocado Tomato Salsa:
  2. Mix all ingredients in a bowl and it's ready to be served!
  3. Eggs over medium:
  4. Heat pan with olive oil, crack two eggs onto the pan.
  5. Set the heat to medium (for level 1-10, 6 works best for me)
  6. Once the bottom side is cooked, gently flip the eggs without cracking the yolk.
  7. Let them cook for 30 seconds or less and the eggs are ready!
  8. Repeat the procedure for the other 2 eggs.

 

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: