Ingredients

　　One 4-ounce can whole green chilies, drained

　　1 tablespoon butter

　　4 large eggs

　　Salt to taste

　　1/2 cup salsa

　　Cut the chilies into 1/2-inch-thick strips and arrange them to form a circle or square on each of 2 plates. For over-easy eggs, preheat a medium nonstick skillet over medium heat. Add the butter and heat until it sizzles. Crack each egg into the pan and add salt to taste. Reduce the heat to medium-low, and cook until the whites are firm and beginning to brown lightly on the bottom, about 2 minutes. Flip the eggs over and cook for another 10 to 15 seconds, until firm on the other side. For sunny-side up eggs, cover the pan when you reduce the heat and cook only on one side, until the whites are solid and the yolks are as runny or as hard as you like, 2 1/2 to 3 minutes. Meanwhile, warm the salsa in a small microwave-safe dish in a microwave oven at full power for 1 to 2 minutes. Put a cooked egg in the center of each green chili frame and drizzle with 2 tablespoons warm salsa.

　　Cooks' Note

　　Cook the eggs to your liking-over-easy or sunny-side up. Make your own fresh salsa (see page 324) or use a favorite prepared variety. Old El Paso and Casa Fiesta are among the available brands of whole peeled green chilies. A slice or two of stone-ground whole-wheat bread makes a good accompaniment.

　　Sugar Busters! Quick & Easy Cookbook