Best Egg And Salsa On Toast Recipes

EGG AND SALSA ON TOAST

Egg And Salsa on Toast image

This is light and tasty and so easy to make. Enjoy any time of the day.

Provided by Jo Zimny @EmilyJo

Categories Eggs

Number Of Ingredients 6

Ingredients

1 teaspoon(s) light oil
1 - piece toasted bread
1 - handful of mixed greens
1/4 cup(s) reddi egg
1 tablespoon(s) muir glen mild organic salsa
- salt and pepper to taste

Steps:

Heat the oil in a small skillet.
Add the egg and cook it.
Toast the bread.
Put the toast on a plate, top with the mixed greens.
Put the egg on top of the greens.
Top it with the salsa. Add salt and pepper if you like.
Enjoy!

SUNNY'S SALSA EGGS

Sunny's Salsa Eggs image

Provided by Sunny Anderson

Categories side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

Ingredients

6 large eggs
2 tablespoons salted butter
1/3 cup chunky mild salsa
1/4 cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

Steps:

Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

COWBOY HASH AND EGGS, TEXAS TOAST AND SALSA

Cowboy Hash and Eggs, Texas Toast and Salsa image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

Ingredients

12 medium sized mushrooms, quartered
1 green bell pepper, seeded and diced
1/2 medium red onion, chopped
8 small red potatoes
3 slices applewood or hickory smoked bacon, chopped
2 tablespoons extra-virgin olive oil
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) or coarse salt and pepper
Hot sauce (recommended: Tabasco), to your taste
2 cups, 8 ounces, shredded sharp Cheddar, pepper jack or smoked Cheddar cheese
3 tablespoons butter, divided
4 extra large eggs
4 thick cut slices bread, 1 to 1 1/2 inches thick, white, wheat or crusty farmhouse
1 clove garlic, cracked away from skins
1/2 teaspoon cayenne pepper or several drops hot sauce (recommended: Tabasco) Chopped fresh cilantro leaves, for garnish
Yellow Tomato Salsa: Any flavor or variety of store bought salsa that you may have in your pantry is a fine substitute here as well
3 medium or 2 large yellow tomatoes, seeded and chopped
1/2 medium red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro or parsley leaves, chopped
Salt

Steps:

Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave 5 minutes. Remove potatoes from microwave oven and cool for 5 minutes.
While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat.
Preheat your broiler to high. Preheat a nonstick griddle pan for frying eggs over medium heat.
Chop or wedge potatoes. Add oil to the skillet which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on each side. Use this time to chop your salsa ingredients.
Combine salsa in a small bowl and season with salt.
Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat.
Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan. Crack extra large eggs on to griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
Place thick cut bread under broiler and toast 6 inches from heat on both sides. Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds.
Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler.
Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item.