This almost instant breakfast delivers a hugely satisfying punch of flavour courtesy of big, bold, smooth, garden-fresh Roasted Red Pepper Spread dolloped on fried eggs with pan-fried tortilla rounds. This breakfast will keep you going for hours.
Ingredients
1egg
1tablespoonbutter
1flour tortillacut into quarters or rounds (with a biscuit or cookie cutter)
2tablespoonsRoasted Red Pepper Spreadsee recipe above
salt and pepper to taste
Optional: Fresh basilthinly sliced (chiffonaded)
Instructions
Melt the butter in a heavy-bottomed skillet. Crack the egg and slide it onto the skillet near one edge. Place the tortilla rounds or wedges along the other side of the skillet. Flip the tortilla rounds when they begin to lightly brown. Toast the other side and transfer to a serving plate.
Cook the egg, flipping once if desired, to your preferred doneness. Use a spatula to place the fried egg on top of the toasted tortillas. Top the egg with the Roasted Red Pepper Spread. Sprinkle with fresh basil, if desired.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.