Fried eggs with New Mexican chile salsa & Strawberry-chia smoothies with granola topping

Soy-Free, Vegetarian

2 Servings, 580 Calories/Serving

5–10 Minutes

Called Anaheims when fresh and green, dried New Mexican chiles taste earthy with a subtle cherry flavor. They’re delicious blended with dried oregano and ground coriander in our savory salsa that tops fried eggs. Strawberries, black chia seeds, and granola all add up to a creamy, crunchy, nutrient-packed meal in a glass to jump-start your day.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

FRIED EGGS WITH NEW MEXICAN CHILE SALSA:
3 or 4 sprigs fresh cilantro
4 pasture-raised organic eggs
New Mexican chile salsa (New Mexican chiles - olive oil - fresh garlic - dried oregano - coriander - salt)
1 ounce queso fresco
STRAWBERRY-CHIA SMOOTHIES WITH GRANOLA TOPPING:
½ pound fresh strawberries
1 cup almond milk
2 tablespoons pure maple syrup
1 tablespoon black chia seeds
¼ cup coconut-almond granola (contains wheat flakes and almonds)

Nutrition per serving

FRIED EGGS WITH NEW MEXICAN CHILE SALSA: Calories: 370, Protein: 14g (28% DV), Fiber: 1g (4% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 315mg (105% DV), Sodium: 970mg (40% DV), Carbohydrates: 5g (2% DV), Total Sugars: 1g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk, eggs

STRAWBERRY-CHIA SMOOTHIES WITH GRANOLA TOPPING: Calories: 210, Protein: 5g (10% DV), Fiber: 6g (24% DV), Total Fat: 7g (11% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 3g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 115mg (5% DV), Carbohydrates: 34g (11% DV), Total Sugars: 19g, Added Sugars (Maple syrup; granola): 13g (26% DV). Not a significant source of trans fat.
Contains: tree nuts, wheat

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the cilantro and cook the eggs

Coarsely chop the cilantro for garnish.

In a small frying pan over medium heat, warm 1 to 2 teaspoons butter or oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Serve

Transfer the eggs to individual plates. Dollop with half the New Mexican chile salsa, crumble the queso fresco over the top, and garnish with the cilantro. Serve the remaining salsa on the side.

Prep the strawberries

Remove the green hulls from the strawberries; coarsely chop the berries.

Blend the ingredients

In a blender, combine the almond milk, maple syrup, strawberries, chia seeds, and 1 cup ice. Season lightly with salt and blend until smooth.

Serve

Pour into glasses, top with the granola, and serve.

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