Mexican Eggs

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Ingredients:

1/4 Cup Vegetable Broth

2 Cups Fresh Spinach Salad

1 Tomato, Diced

2 Eggs

1/3 Cup Salsa

2 Tblsp. Guacamole or 1/2 Diced Avocado

Directions:

Put broth, spinach and tomato in a small pan. Cover and cook for 5 minutes over medium heat. Gently crack 2 eggs on top of spinach. Cover and cook about 5 mnutes or until egg is cooked. Remove from heat and put on plate. Top with Salsa and guacamole or avocado. 

Serves: 1

 

 

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