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Fried Eggs with Southwest Cabbage Slaw
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Description
Salad on eggs! Sounds a little weird, but turned out to be a fast and fresh breakfast! (Or light dinner.)
Ingredients
- 2 whole Eggs
- 1 pinch Salt And Pepper, to taste
- ½ cups Southwest Cabbage Slaw (See Instructions Below)
- 1 pinch Shredded Cheese (optional)
- 2 Tablespoons Prepared Pico De Gallo
- 2 Tablespoons Cotija Or Feta Cheese
- _____
- FOR THE SOUTHWEST SLAW:
- 2 teaspoons Extra Virgin Olive Oil
- 1 Tablespoon Fresh Lime Juice
- 2 cups Coleslaw Mix Or Thinly Sliced Cabbage
- 2 whole Green Onions, Chopped
- ⅓ cups Chopped Fresh Cilantro
Preparation
Crack two eggs into a small skillet heated over medium heat (with a swipe of butter). Salt and pepper to taste, then fry them to your liking, flipping halfway through cooking. Sprinkle with shredded cheese (if using). Transfer to a small plate. Top with slaw, pico de gallo and a sprinkle of cotija cheese.
Southwest Cabbage Slaw (borrowed from a Bon Appetit magazine):
Combine all slaw ingredients into a medium bowl and mix well. Keeps in the fridge, covered, for about a week. Great on eggs or as a taco filler.
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