Wednesday, November 10, 2010

Ugly but Delicious: Green Eggs and Rice

When it gets cold out, I want hearty, warm breakfasts to start my day. But now that I'm home all the time, I have to make the warm breakfast for myself, and breakfast sandwiches every day probably aren't the healthiest plan.

A couple of mornings ago, I surveyed the fridge for likely breakfast candidates. Eggs, cheese, green salsa, leftover brown rice... somehow, combining all of those seemed like the right thing to do. And... it was. It looked, quite frankly, hideous in the bowl, but it was so comforting and filling, I didn't care. No pictures for this - I didn't think this would photograph particularly well.

Green Eggs and Rice
Serves 1


  • about a cup of salsa verde (green salsa)
  • 2 eggs
  • about a cup of cooked brown rice
  • a heavy sprinkle (probably small handful) of shredded cheese (I used a Colby/Monterey Jack blend)


Pour salsa into a smallish non-stick frying pan over medium heat. When salsa begins to bubble, kick the heat down to medium-low, and crack the eggs into the salsa. Cover (or not - I didn't bother) and cook until the egg whites are just barely set, and yolks are still runny (if it looks just a touch underdone in the pan, it'll be done in the bowl).

Meanwhile, while the eggs are cooking, heat up the rice, and dump into a bowl. When the eggs are done, glop the whole mess on top of the rice, top with shredded cheese, and mix well.

YUM.The egg yolk, cheese, and salsa mix together into a wonderfully creamy and tasty sauce for the rice... it's like a breakfast stew. It may be ugly, but it's good, decently healthy, and filling, and sometimes, that's all you need.

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