Two breakfasts: New Mexican eggs & Berry smoothie bowl

Vegetarian, Soy Free

2 Servings, 450 Calories/Serving

15 Minutes


  • EGGS:
  • Fresh cilantro
  • 4 pasture-raised organic eggs
  • New Mexican chile sauce (New Mexican chiles - fresh garlic - coriander - dried oregano - salt - canola olive oil blend)
  • 1½ ounces queso fresco
  • ½ pound fresh strawberries
  • 1 cup almond milk
  • 1 tablespoon maple syrup
  • ½ cup fresh blueberries
  • ½ cup granola (contains wheat flakes and almonds)
  • 1 tablespoon black chia seeds



Cook the eggs

  • Finely chop the cilantro.
In a pan over medium heat, warm 1 teaspoon butter or oil until hot but not smoking. Crack the eggs into the pan and cook until the whites are firm but the yolks are still runny, 3 to 4 minutes. Or if you prefer firmer yolks, cook 1 to 2 minutes longer.



Transfer the eggs to individual plates. Dollop with the New Mexican chile sauce and garnish with the queso fresco and cilantro. Season to taste with salt and pepper and serve.


Blend the ingredients

  • Remove the green hulls from the strawberries; thinly slice the fruit.
In a blender, combine the almond milk and maple syrup. Add the blueberries and two-thirds of the strawberries and season lightly with salt. Blend until smooth.



Transfer the mixture to individual bowls. Top with the granola, chia seeds, and the remaining strawberries, and serve.

Nutrition per serving: EGGS: Calories: 260, Protein: 17 g, Total Fat: 21 g, Monounsaturated Fat: 10 g, Polyunsaturated Fat: 2 g, Saturated Fat: 5 g, Cholesterol: 455 mg, Carbohydrates: 5 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 620 mg
Contains: eggs, milk

SMOOTHIE: Calories: 190, Protein: 4 g, Total Fat: 6 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 0.5 g, Cholesterol: 0 mg, Carbohydrates: 30 g, Fiber: 6 g, Added Sugar: 3 g, Sodium: 75 mg
Contains: tree nuts, wheat

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