I’ve learned a thing or two about cooking eggs from my friend Andy. We’ve even named his signature preparation A’s Eggs. He makes them with a little cheese and chopped tomato. One of the things that makes his eggs so good is the nurturing aspect of food. Doesn’t food taste that much better when friends or family make it for you? Starting my day with a dish thoughtfully prepared by someone feels wonderful. In his absence, I cook eggs for myself, so I know I’m loved.
Forgive my unauthentic salsa recipe. I used what I had on hand and was happy with the result because it tasted great and added a lot of color. Colorful plates are high in nutrition and fun to photograph.
2 cups mini heirloom tomatoes, quartered
1/4 red onion, chopped
juice of 1 small lime
1/4 bunch cilantro, stems removed and minced
1/4 teaspoon salt
In a medium bowl, mix ingredients gently and set aside.
1 teaspoon water
salt and pepper
pat of butter
1 handful grated cheddar cheese
1/4 avocado, sliced
Use a saute pan the size of a small dinner plate. Heat to medium-low. Whisk eggs with water and a pinch of salt and pepper. A bit of liquid like water or milk helps the eggs cook evenly. Coat the pan with a pat of butter and pour in the eggs. Sprinkle the cheese on one half of the eggs and add the sliced avocado. Once the underside of the eggs look cooked, use a large spatula to flip the side without cheese and avocado over those ingredients. Add a lid and turn heat to low. Cook until the eggs are set, a few more minutes. Slide omelette onto a plate and top with a generous amount of fresh salsa.
Serves 1 hungry person. Consider a 1 egg omelette if desired, just use a small saute pan to cook.