Huevos Rancheros.

This is a substantial and satisfying breakfast with intense flavors and balanced nutritions that can really give you a boost for the day.

Ingredients (yield 2 servings):

• 2 large eggs
• 2 corn tortillas
• 1/3 cup of cooked beans or 1/4 cup of drained canned beans
• 1/2 cup of diced tomatoes (or use from a can of diced tomatoes)
• 1/2 cup diced avocado
• 1/2 onion, diced
• 1 clove of garlic, chopped
• 3 tablespoons of chopped fresh cilantro
• 1 tablespoon of chopped jalapeno pepper or canned chiles, such as Chipotle
• 1 tablespoon canola oil for cooking
• juice of 1 lime
• salt an black pepper to taste
• pinch of cayenne
• pinch of ground cumin

Directions:

1. Combine 1/4 cup diced tomatoes, onion, garlic, jalapeno, cilantro and half of lime juice in a food processor and pulse until blended but slightly chunky. Add cumin, cayenne, salt and pepper to season. This is the salsa.
2. Mix the beans and the rest of lime juice. Add 1 tablespoon of water and mash up the beans with fork or spoon. Season with salt and pepper. 
3. Heat up a saute pan with 1 tablespoon canola oil over medium heat and cook a sunny-side up fried egg.
4. Toast 2 corn tortillas lightly.
5. Spread the beans over the toasted tortillas. Top with eggs and tomato salsa made in step #1. Sprinkle diced tomatoes, avocados, more cilantros to serve.

Notes:

• Canned Chipotles are soaked jalapenos soaked in adobo sauce, which is a spicy, vinegary tomato sauce. It can add a lot of flavors with a Mexican passport. You can puree the whole can in the blender and use a few spoonfuls to spice up salsas, marinades, and soups. 
• The capsaicin in chile peppers can boost metabolism.

Simple One Ingredient Soup!

I don't count canned chicken soup as ingredient and it can be optional.

Simple Egg Drop Soup:

Ingredients (yield one serving):

• one large eggs
• 1 cup Canned Chicken Soup
• 1 cup water
  
• 1/2 teaspoon salt.

Directions:

1. Beat the egg to mix egg yolk and egg white.
2. Boil 1 cup chicken soup with 1 cup water on medium high.
3. When water is rolling boil, turn the heat to medium, and slowly drizzle the egg mixture into the boiling ware, in a steady stream to create egg ribbons. 
4. Season with salt and serve.

More Options:

• If you don't have canned chicken soup, use 2 cup water with one pack of Nissin Top Ramen seasoning pack to make soup base.
• To step up, some options,

• Cook with corns.
• Cook with diced carrots.
• Cook with tomato cut into 1/2 inch chunks.
• Cook with soft tofu cut into small cubes.
• Cook with 4 to 5 goji berries. 
• Serve with sesame oil.
• Serve with white pepper.
• Serve with chopped scallions (green onions) or chives. 

Secret Weapon:

• Add 1/4 teaspoon dashi (What?).

Egg Tofu

Ingredients: 

1 large egg
1 egg yolk
3/4 cup plus 2 tablespoons unsweetened soy milk
pinch of salt

Directions:

1. Whisk up everything until well blended. Strain mixture to get rid of lumps.
2. Pour the egg mixture into a small bowl. Steam for 10-15 min until tooth pick test is clean.  Cool for 10 min.

Note:

1. An egg yolk is basically a bag of concentrated food for the development of a chicken embryo if the egg is fertilized. It doesn’t float around freely inside the clear egg white, but is anchored to the shell by two little twisted ropes called chalazae (pronounced cuh-LAY-zee), and these are the white lumpy things that affect the texture when you make steamed egg custard. One chalaza connects the yolk at the more pointed end of the egg and the other at the rounder end. This tethering ensures that the yolk is protected against hitting the inner walls of the egg if the egg is moved around.
2. To make sure the custard comes out smooth, steam 2 min on high heat and then slightly lift the lid to leave a small crack for steam to release. Continue to steam for 10 min.

Enjoy!