 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
This is my favorite thing to make for breakfast. A pal who grew up in San Miguel Mexico taught me this recipe. It is authentic and delicious. Ingredients:
4 small flour or corn tortillas..or u can use 2 medium and tear in 1/2 |
4 eggs |
2tbsp olive oil |
1tbsp butter |
1 tbsp chopped fresh cilantro |
1/2 c shredded jack cheese, or enough to cover tortillas |
salsa ( i prefer mrs. renfro's habanero salsa, which is hot) |
1 avocado, cut into chunks |
sour cream for topping |
Directions:
1. Preheat Oven to 350 or 400 degrees F
2. Place tortillas on a baking sheet to get warm and slightly crisp in oven. Flip the tortillas after about 5-7 min during this process to heat evenly.
3. In the meanwhile, put olive oil and butter into a large pan on med- high heat, melt butter. Once butter is melted, then crack all 4 eggs into the pan at once, being careful not to break the yolks. I prepare these eggs sunny side up, letting the white cook thoroughly. (You can do 2 eggs at a time if you prefer, but if you can get all 4 eggs in there and just separate them by cutting the whites apart with a spatula before serving, this seems to work for me.)
4. Once the eggs are cooking in the pan, I turn them down to low heat, so i can tend to the tortillas. Once I can see the tortillas are getting crisped slightly by the heat of the oven, takes about 10 min, I pull open the oven and cover them with cheese. Then back in the oven to melt. You can even turn off the oven at this point of you want, however the more crisp you can get these without over-browning or burning them, the better this dish will turn out.
5. Once the cheese is melted, remove tortillas from oven, and add 2 tortillas per plate, 1 sunny side up egg on each, once eggs are done. Top with avocado chunks, then sprinkle with chopped cilantro (to taste). Pour on salsa and sour cream as desired.
6. Serves 2
|
|