Huevos con salchicha (hot dogs and eggs)
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This simple and delicious recipe is perfect for busy mornings. Serve with your regular coffee, tea, or orange juice, and enjoy this easy Mexican breakfast.
Ingredients
- 8 large eggs
- 4 bun-size hot dogs (sliced into thick bites)
- 2 Tbsp olive oil
- salt and pepper (to taste)
Instructions
- Add the oil to a pan and heat over medium-low heat.
- Add the hot dog pieces and cook until nicely browned on all sides.
- Crack the eggs into a bowl and season with salt and pepper.
- Beat the eggs until everything is nicely combined.
- Pour the eggs over the hot dogs and let them sit, without stirring, for 15 seconds.
- Now, stir gently folding over and lifting the eggs from the bottom so the eggs create some air bubbles and become fluffy.
- Keep stirring gently until eggs are cooked to your liking.
- Adjust with salt and pepper to taste and serve.
Notes
How To Test Eggs Freshness:
- Fill a large glass with cold water.
- Gently, place an egg inside (carefully, you don’t want to accidentally crack it).
- If the egg sinks to the bottom and lay on its side, it’s good to eat.
- If the egg floats a little bit but still stands on the small end touching the bottom of the glass, it’s still good to eat.
- If the egg floats to the surface is time to throw it away as it will be too old to eat.
Nutrition Information
Serving: 1serving | Calories: 316kcal | Carbohydrates: 9g | Protein: 17g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 392mg | Sodium: 1031mg | Potassium: 204mg | Sugar: 0.4g | Vitamin A: 540IU | Vitamin C: 0.04mg | Calcium: 67mg | Iron: 3mg
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