Julianne Hough’s Go-To Breakfast

by Rachael Ray Show Staff 9:00 AM, August 5, 2016

Aired August 5, 2016

Serves 1-2 servings

1 tablespoon olive oil
2 to 3 eggs
1/4 cup water
Chopped tomatoes (optional)
Chopped avocado (optional)


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.