Scrambled Eggs on Gazpacho with Picante Salsa

Recipe courtesy of Chef Bren Ankrum – Culinary Editor
For a quick, spicy and tasty breakfast use some of the gazpacho from our last recipe as a sauce for scrambled eggs. Add a little pico-de-gallo and some yogurt and, Enjoy!

From time to time we publish recipes that on the surface, may not traditionally be considered “healthy”. However, there is one common theme; they are made fresh, with whole foods that taken individually are superior to any “processed” product. We present recipes in the same mind set for many reasons. One, the recipe is considered to be delicious. Two, it is meant for an occasional meal and not something you would eat every day or a lot of at any one sitting. Three, it is made with whole, fresh ingredients. So the point is, if you what a great entrée/snack/breakfast/desert and feel like being a little adventuresome, make it yourself, indulge and be proud of it!
PS – Any of our recipes may be altered by substituting or removing ingredients for dietary or preference reasons. If you have an aversion or need to reduce salt intake, for example reduce it or leave it out. Recipes are guidelines not written in stone. If you don’t like beets for example, substitute another root crop that you do like.
Our goal is to explore the world of whole foods and their delicious combinations and encourage everyone to join their own exploration while avoiding the health risks which may be associated with faux foods, artificial ingredients, and chemically altered food sources.
We hope cooking will become a fun and rewarding pass time for you and yours!
Equipment/ utensils required:
Chef’s knife, cutting board, mixing bowl, spatula, whip, sauté pan,
3 Eggs
4 oz. gazpacho
4 oz. white cheddar grated
4oz. pico-de-gallo
2 oz. Greek yogurt
Salt and black pepper to taste

1. Make the pico-de-gallo either as a mother batch prior to using for this recipe or prepare fresh.
2. On a dinner plate put about 2 oz. of the gazpacho and using the ladle force it onto the outside circumference of the center of the plate.
3. Whip three eggs together and sauté until cooked through.
4. Add ½ the portion of eggs to the center of the plate, then about 2 oz. of pico, half the grated cheese and a dollop of Greek yogurt.
5. Add toast or English muffin and serve

Makes 2 servings
Nutrition Information per serving:
Calories: 242, Fat: 11.2 gm, Cholesterol: 259 gm, Sodium: 455 mg, Carbohydrates: 8.8 gm, Protein: 26.3 gm.

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