I loved the actual tortillas in this recipe. Frying them in oil made them wonderfully crisp without making them "oily". The were firm enough to hold by hand, yet tender enough to cut with a fork. What I didn't love as much was the way the eggs were prepared. I strongly recommend you use my basting method for making sunny-side up eggs so the eggs aren't overcooked and cloudy. Better yet, use scrambled eggs which makes the dish more uniform and fun to eat. (This recipe was submitted in 2003. It was tested and photographed in November 2015.)
- 4 corn tortillas (4 inches in diameter)
4 teaspoons unsalted butter
4 large eggs
1 cup salsa
1/2 cup grated Monterey Jack or Cheddar cheese
salt and pepper - to taste
How To Make Sunny-Side-Up Tortillas
Place tortillas in a 10-inch nonstick skillet with 1 Tablespoon of cooking oil over medium-low heat.
Warm each tortillas 2 and 1/2 minutes on each side (using more oil as needed).
Fry each egg in a skillet sunny side up. Use 1 teaspoon of butter per egg. Do not flip the eggs... cover egg for last 1 and 1/2 minutes to let egg white to firm.
Place 1 egg on each tortilla and top with 1/4 cup salsa and 1 Tablespoon cheese.
If desired, you could replace the sunny-side-up eggs with scrambled eggs, poached eggs or whatever your preference might be.
Special Note From Mr Breakfast:
Here's a fun tip. After one of my recipe tests, my eggs were beautiful but the egg whites weren't cooked through (gross). Frustrated, I threw everything back in the frying pan... eggs, tortillas, salsa and cheese... everything. I angrily scrambled everything together. Here's the happy truth... that was my favorite way of preparing this dish.
This very easy Mexican-style breakfast is beautifully fried eggs on a crisp tortilla with salsa and cheese.
Mr Breakfast would like to thank saraa for this recipe.
Recipe number 846. Submitted 3/28/2003.