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Hello Sunny Spring

Sunny Fried Eggs and Avocado Quesadillas

Photo by Andrew Meade

Springtime always makes me happy—the days ahead bring a renewal of nature, mind and spirit. In you live in a norther climate, shedding layers of thick winter clothes can also make you crave simpler, fresher and lighter food.

One of my go-tos, when I don’t want to think about it, is an egg with whatever I have in the fridge or pantry. It could be on a salad, with sautéed veggies or sunny side up with avocado and seeds on a tortilla. You can do variations of this by adding capers, sliced olives, herbs, roasted peppers, etc. Trust me, it fills the spot. Buen Provecho!


Makes 2 servings

1 teaspoon olive oil
2 large eggs
2 large whole-grain tortillas
1 ripe Hass avocado, peeled, seeded, and mashed
1 medium tomato, sliced
1 tablespoon pine nuts or pumpkin seeds (pepitas)
2 tablespoons fresh cilantro, chopped
½ jalapeño, seeded and thinly sliced (optional)
Extra-virgin olive oil for drizzling
Kosher salt
Freshly ground black pepper

1. Brush a small nonstick skillet with the oil and heat over medium heat. Add the eggs one at a time and cook sunny side up about 2 minutes. Using a spatula, transfer to a plate.

2. While the eggs are cooking, warm the tortillas in a separate skillet (no need to add any oil).

3. For each serving, spread a tortilla with half of the mashed avocado, tomatoes, pine nuts, cilantro, and jalapeños, if using. Top with an egg, drizzle with extra-virgin olive oil, and season with salt and pepper. Fold over and serve.

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