Julianne Hough’s Go-To Breakfast

Food & Fun - By The Rachael Ray Staff on
Ingredients
  • 1 tablespoon olive oil
  • 2 to 3 eggs
  • 1/4 cup water
  • Chopped tomatoes (optional)
  • Chopped avocado (optional)
Preparation

Heat olive oil in a frying pan. Crack eggs into the pan. When the whites look almost cooked, add water. Cover the eggs with a glass lid and steam until the yolks are somewhere between runny and hard.

Serve with tomatoes and/or avocado.