Huevos Con Salsa Verde

recipes
Written By Amanda McLemore · Editor-In-Chief
 
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INGREDIENTS

 

1/2 cup Green Tomato Salsa Verde

1 zucchini or squash, sliced in half moons

1 onion, sliced

1/2 lb mushrooms, quartered

2 eggs

4 tbs olive oil

salt, to taste

 

DIRECTIONS

I. heat two tbs of olive oil in a skillet, sauté the zucchini, onions, and mushrooms until golden and al dente

II. in a separate skillet, place the remaining two tbs olive oil and cook the eggs sunny side or however you desire

III. to serve, place a pool of Green Tomato Salsa Verde onto a shallow bowl, place a small mound of vegetables on top then top with an egg per plate. serve hot

servings: two

“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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