Servings: 1 servings
Calories: 280kcal
Ingredients
- 2 large eggs sub: scramble or poach instead of fry; egg whites for lower fat
- 1 tsp avocado oil or butter sub: coconut oil, ghee, or olive oil
- 2 large romaine lettuce hearts leaves sub: butter lettuce cups or steamed cabbage leaves
- 2 tbsp ranchero salsa sub: any tomato-based salsa, pico de gallo, or salsa verde
- 1 oz queso fresco crumbled, 1/4 cup; sub: cotija, feta, shredded pepper jack
- 1 tbsp fresh cilantro chopped; sub: parsley, green onion tops, or omit
- 2 lime wedges sub: splash of apple-cider vinegar if out of limes
- Optional toppers: sliced avocado pickled jalapeños, or hot-sauce drizzle
Instructions
- Heat the skillet: Place a small non-stick or cast-iron skillet over medium-high heat. Add the avocado oil and let it shimmer, about 30 seconds.
- Fry the eggs: Crack in the eggs. Fry 2–3 minutes for sunny-side up with set whites and runny yolks. Season lightly with salt and pepper.
- Prep the “cups”: While the eggs cook, rinse and pat dry two sturdy romaine leaves. Arrange them side-by-side like taco shells.
- Assemble: Spoon a tablespoon of ranchero salsa into each lettuce cup. Slide one fried egg into each boat, then scatter crumbled queso fresco on top.
- Finish & serve: Shower with chopped cilantro, squeeze a lime wedge over everything, and add any optional toppers.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 18g | Fat: 20.5g | Fiber: 1.5g
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