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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
8 (5-inch) fajita-size corn tortillas |
1/4 cup vegetable oil |
1 cup (4 oz.) shredded monterey jack cheese with peppers |
1/2 teaspoon white vinegar |
8 large eggs |
chipotle hollandaise sauce |
1 cup salsa |
garnish: fresh cilantro sprigs |
Directions:
1. Fry tortillas, in batches, in hot oil in a medium skillet 1 to 2 minutes on each side or until crisp. Top each tortilla evenly with shredded cheese. Keep warm.
2. Add water to a depth of 3 inches to a large Dutch oven. Bring to a boil; reduce heat, and maintain a light simmer. Add vinegar. Break 4 eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired. Repeat procedure with remaining 4 eggs.
3. Top each warm tortilla with a poached egg, Chipotle Hollandaise Sauce, and 2 Tbsp. salsa. Garnish, if desired. Serve immediately.
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