Monday, April 22, 2013

Chipotle Swiss Egg Stacks

These lovely, simple little egg stacks are a variation on the Spicy Avocado Egg Stacks I like so much from A Couple Cooks. It's so simple it's almost not worth writing out a recipe for it.

These stacks are easily adaptable based on your preferences or what you have on hand. You can use any kind of cheese that strikes your fancy. I imagine sharp cheddar would be great with the chipotle, as would normal Swiss if you don't have Laughing Cow spreadable cheese. If you don't have chipotle, paprika would be a good substitute. But smoky, spicy chipotle is better. :-) You could cook your eggs any way you want--poached, sunny-side-up, non-runny yolks, whatever. You could even toss in some vegetables or a slice of bacon or something.

I was trying to capture the steam in this picture.

Chipotle Swiss Egg Stacks
Printer friendly; inspired by A Couple Cooks
Yield: 1 serving

1 whole wheat English muffin
1 (3/4-oz) wedge of light creamy Swiss cheese from The Laughing Cow
2 eggs
Ground chipotle powder, to taste
Pepper, to taste
Olive oil cooking spray

Toast the English muffin and spread each half with half of the Swiss cheese. Sprinkle with chipotle powder, to taste.

Cook the eggs: Spray a skillet lightly with olive oil and heat over medium heat. Crack eggs into the skillet. When the bottom is cooked, flip gently, being careful to not break the yolk. Cook for a little while longer, until whites are cooked but yolks are still runny.

Place an egg on top of each English muffin half. Sprinkle with fresh cracked black pepper and more chipotle.

from My Fitness Pal

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