Fried eggs with green romesco & Overnight strawberry-chia pudding

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fried eggs with green romesco & Overnight strawberry-chia pudding

Fried eggs with green romesco & Overnight strawberry-chia pudding

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 670 Calories/Serving

5–10 Minutes

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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 GREEN ROMESCO
  • 4 pasture-raised organic eggs
  • 4 Mi Rancho 100% corn tortillas
  • Sunbasket green romesco (green chiles - pumpkin seeds - garlic - cilantro - olive oil - sherry vinegar - salt)
  • 1 ounce queso fresco
  • OVERNIGHT STRAWBERRY-CHIA PUDDING
  • 6 ounces strawberries
  • ¼ cup sliced almonds
  • 1 cup almond milk
  • ½ cup Greek yogurt
  • Maple-vanilla blend (maple syrup - vanilla extract)
  • ¼ cup black chia seeds

Nutrition per serving


FRIED EGGS WITH GREEN ROMESCO: Calories: 370, Protein: 17g, Total Fat: 24g, Monounsaturated Fat: 13g, Polyunsaturated Fat: 3.5g, Saturated Fat: 5g, Cholesterol: 320mg, Carbohydrates: 15g, Fiber: 3g, Sugar: 2g, Added Sugars: 0g, Sodium: 600mg
Contains: milk, eggs.

OVERNIGHT STRAWBERRY-CHIA PUDDING: Calories: 300, Protein: 13g, Total Fat: 15g, Monounsaturated Fat: 4g, Polyunsaturated Fat: 7g, Saturated Fat: 2g, Cholesterol: 5mg, Carbohydrates: 31g, Fiber: 11g, Sugar: 17g, Added Sugars (Maple syrup; Almond milk contains trace amounts of organic cane sugar): 6g, Sodium: 340mg
Contains: tree nuts, milk.

Instructions

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

Wash produce before use

1

Fry the eggs

In a medium 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. Transfer to a plate.
While the eggs cook, heat the tortillas.

2

Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Transfer the tortillas to individual plates and top with the fried eggs. Drizzle with the romesco, crumble the queso fresco over the top, and serve.

1

Make the pudding

    The night before:
  • Remove the green hulls from about half the strawberries; refrigerate the remaining strawberries for serving.
  • Divide the almonds into two equal portions; set aside half for serving.
In a blender, combine the almond milk, yogurt, maple-vanilla blend, chia seeds, the hulled strawberries, and the remaining almonds. Season lightly with salt and blend until smooth. Divide between 2 small bowls or glass jars. Cover and refrigerate overnight.

2

Prep the topping; finish the pudding

The next morning:
  • Remove the green hulls from the remaining strawberries; cut the strawberries in half.
Stir the pudding until well combined.

Serve

Top the pudding with the remaining almonds and as many strawberries as you like and serve.
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