Eggs and toast with jalapeno hot sauce
An unadorned pan of fried eggs finished with a hot sauce that's as much vinegary ketchup as it is pepper. The heat is there, but it's sweet and tangy first. Makes a quick, sharp dinner from nothing.
About 350 calories a serving, 17 g protein, 34 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 slices bread
From your shelf
- 1/4 cup real jalapenos hot 57 sauce
Staples
- 1 tablespoon butter
- 4 eggs
- to taste salt
- to taste pepper
- Toast 4 slices of bread until brown and crisp, about 4 minutes. Butter them while hot, divide between two plates, and set aside.
- Melt 1 tablespoon butter in a large skillet over medium heat. Crack 4 eggs into the pan, season the whites with salt and pepper as they set, and cook until the whites are opaque but the yolks still give slightly when pressed, about 5 minutes.
- Divide the eggs between the two plates, each with 2 slices of toast. Drizzle 2 tablespoons of the hot sauce over the eggs on each plate and serve at once.
Note Soft scrambled eggs work just as well as fried. The sauce keeps for months in the fridge after opening. Serve with a wedge of lime or cold milk to cut the heat and sharp vinegar.
On the label
DISTILLED WHITE VINEGAR, TOMATO PUREE (WATER, TOMATO PASTE), HIGH FRUCTOSE CORN SYRUP, JALAPENO PEPPER PUREE (RED JALAPENO PEPPERS, SALT, ACETIC ACID), MALT VINEGAR (CONTAINS BARLEY), SALT, MODIFIED FOOD STARCH, CONTAINS LESS THAN 2% OF RAISIN JUICE CONCENTRATE, MUSTARD FLOUR, SOYBEAN OIL, TURMERIC, SPICES, APPLE PUREE (APPLES, ASCORBIC ACID), POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES), CARAMEL COLOR, DRIED GARLIC, DRIED ONION, NATURAL FLAVORS.
Heinz, ketchup, mustard, bbq & cheese sauce, serving 17 GRM, package 10 oz/284 g. Ingredients as printed on the label.
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Cooks as jalapenos. Half of it left? Use up the jalapenos.