Hacienda Eggs Here's my version of that Mexican classic, huevos rancheros - a fiesta of flavors that gets your day off to a great start! Even if you love spicy food, experiment to discover whether you still "like it hot" first thing in the morning! Serves 4
4 slices reduced-calorie bread, toasted and cubed 4 eggs or equivalent in egg substitute 1/2 teaspoon JO's Lemon Herb Pepper or any lemon pepper 1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese 1/2 cup chunky salsa (mild, medium, or hot) 1/4 cup Land O Lakes no-fat sour cream
In a medium bowl, combine eggs and JO's Lemon Herb Pepper using a wire whisk. Place toast cubes in a large skillet sprayed with butter-flavored cooking spray. Pour eggs over toast. Cook over medium heat until eggs begin to set, stirring occasionally. Sprinkle Cheddar cheese evenly over the top. Cover, remove from heat, and let set for 2 to 3 minutes or until cheese melts. Cut into 4 servings. When serving, top each piece with 2 tablespoons salsa and 1 tablespoon sour cream.
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