2 eggs(mix well)
3/4 cup Old El Paso thick/chunky medium-hot salsa(or enough to make the egg mixture fairly dark red in color)
1 green onion chopped
1 slice firm bread ripped into 7-8 pieces
Mix together.
Butter small frying pan, cook/stir eggs in pan until firm on bottom/slightly uncooked on top, place small saucer plate(one that fits into, not over the pan)on top of eggs, give the plate a turn to break loose eggs if they've become stuck, flip pan/eggs onto plate, carefully place eggs back into pan(obviously uncooked side down), add pieces from 1 slice of favorite cheese on top.
Remove from heat(don't overcook them)...allow for cheese to melt.
The key for me is using a plate that's only big enough to completely cover the eggs so when I flip them they don't come out along the edge and burn the hll out of my hand. Of course the small pan/plate trick is mostly just for presentation...as you get a nice round-plate serving. One could just cook'em plain'ole scrambled or omelet style.
The bread BTW simply adds volume...if you're short on eggs this could easily make 2 servings.
...reason I call'em "Vegas Eggs" is that they remind me of how a lot of the buffets in Vegas used to serve their scrambled eggs back in the day.
Cajun bulls eyes.
Cut a square out of a piece of bread.
Heat the skillet.
Put the bread on the skillet
Stir the eggs up.
Make the bacon.
Cook the crawfish tails
Cut up the green onions.
Mix it all up.
Pour the mixture slowly into the hole in the bread.
Flip.
Enjoy with some Tony’s.
yum