Bariatric Soft Diet – Enchilada Eggs
Do you love the flavor of enchilada sauce? I do.
Do you love eggs in a variety of different ways? I do.
Both of these are controversial questions. Not everyone will get past these two questions to read the rest of this recipe. But, I know…I just know…there will be a select group of readers who are going to love this breakfast creation. And this, my friends, is for you.
I loved this meal, everything about it. Mr W said the soft texture of the eggs, sauce and beans was a little different for him. (Note: I made this recipe with refried beans added in the sauce the first time but not shown in the photo or the recipe below)
I can see that. In this case, I would skip the beans and use a slotted spoon to remove the eggs from the sauce. In fact, if you’re one of my many followers who have had a weight-loss surgery, be sure to use this method to fill up on more egg and less sauce and beans. It will keep you full longer!
Bariatric Soft Diet - Enchilada Eggs
- 10 oz enchilada sauce
- 4 eggs
- pinch of salt
- In a medium skillet, heat the enchilada sauce until simmering.
- With a spoon, create a well in the sauce for each egg. Crack an egg and nestle it in the sauce; repeat. Cover the pan for 5 minutes for soft yolks or 7 minutes for firm yokes.
- Spoon out eggs with a small amount of sauce and move to serving plates.