Eggs & Salsa

Prep time: 3 minutes
Pre-req: None
Cook time: 8-12 minutes
Lazy Woman Status: 8/10

Serves: 1

When I lived in Colorado, I ate 3-5 eggs EVERY. SINGLE. MORNING. For about two years straight (my cholesterol was beautiful, by the way). Why? Because eggs are the ultimate #lazystatus protein, they're a nice warm meal in the morning, they're cheap, & they take pretty much zero effort to make if you prepare them right. If you don't like eggs, well, I feel bad for you, son. I got 99 problems & worrying about my breakfast ain't one of them when I've got a carton of eggies in my fridge. 


1/2-1 TBS coconut oil, butter, olive oil (not vegetable oil!)

3-5 eggs 

Copious amounts of salsa


Step 1: Start heating up a non-stick pan with some oil in it. Really smother the oil all over the pan, on the edges, even around the spatula. Because who's got time to clean off crusty egg from the dishes?

Step 2: Crack your eggs directly into the pan. Using another dish just slows us down. Plus, cleaning. We don't like all of that.

Step 3: Cover, check on it in about 5 minutes or so. Once the yellow yolks begin to get more solid & white starts to form over them, flip them. If your pan is good and you greased everything, it should be silky smooth.

Step 4: Cover and heat for a bit longer, to your desired thoroughness. Usually another 5 minutes is good, or a little less if you want your yolks runny & delicious. Add salsa generously. Because salsa counts as veggies, right?! Right?!?

Jess MatherComment