2 teaspoons fresh cilantro or parsley, finely chopped
salt and pepper, to taste
1/2 cup cooked Spanish rice
1/2 cup cooked black beans
2 tablespoons sour cream
1/4 cup salsa
sliced jalapeno, if desired
4 small tortillas, warmed
Break eggs into 4 prepared Eggies®, and top with cheese, cilantro or parsley, salt, and pepper. Seal, then place in pot filled at least 2.5" deep with warm tap water. Note your Eggies® must always be floating in the pot to ensure proper cooking. Bring to a boil, and follow instructions on cooking chart for medium-boiled eggs.
Carefully remove Eggies® from pot and transfer to cutting board. When Eggies® are cool enough to touch, open, invert, and press gently at the sides to release the egg onto a plate.
Serve immediately over Spanish rice and black beans with warm tortillas on the side. Top with salsa, sour cream, and jalapenos, if desired.