Bariatric Soft Diet – Enchilada Eggs

Do you love the flavor of enchilada sauce? I do.

Do you love eggs in a variety of different ways? I do.

Both of these are controversial questions. Not everyone will get past these two questions to read the rest of this recipe. But, I know…I just know…there will be a select group of readers who are going to love this breakfast creation. And this, my friends, is for you.

I loved this meal, everything about it. Mr W said the soft texture of the eggs, sauce and beans was a little different for him. (Note: I made this recipe with  refried beans added in the sauce the first time but not shown in the photo or the recipe below)

I can see that. In this case, I would skip the beans and use a slotted spoon to remove the eggs from the sauce. In fact, if you’re one of my many followers who have had a weight-loss surgery, be sure to use this method to fill up on more egg and less sauce and beans. It will keep you full longer!

Bariatric Soft Diet - Enchilada Eggs

Course: Breakfast

Cuisine: Mexican, Stove Top

Servings: 4 servings

Calories: 90kcal

Author: Steph Wagner

This recipe can easily be reduced for a single serving portion.

Print Recipe [wprm-recipe-shop-instacart-api style="inline-button" icon="cart-simple-add" border_radius="50px" button_color="#e3853b" border_color="#e3853b"]

Ingredients

• 10 oz enchilada sauce
• 4 eggs
• pinch of salt

Get Recipe Ingredients

Instructions

• In a medium skillet, heat the enchilada sauce until simmering.
• With a spoon, create a well in the sauce for each egg. Crack an egg and nestle it in the sauce; repeat. Cover the pan for 5 minutes for soft yolks or 7 minutes for firm yokes.
• Spoon out eggs with a small amount of sauce and move to serving plates.

Nutrition

Serving: 1egg | Calories: 90kcal | Carbohydrates: 4g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 677mg | Potassium: 61mg | Fiber: 1g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg