Mexican EggsFrom CHANNEL BASS INN
Prep Time:20 Minutes
- 1 x 6” Flour Tortilla Per Person (1 makes 2 tortilla eggs) - (I warm the tortillas for a minute in the microwave to make them more pliable)
- Chopped Hot Cherry Peppers (they come in a jar!)
- 8 Eggs (2 per person)
- Spring Onions (scallions), chopped
- Fresh roughly grated Parmesan or Reggiano cheese
Grease muffin tin with Pam and preheat oven to 375
Cut each tortilla into 4 – place two quarters pointed side down to form a cup
Put one tsp chopped cherry peppers in each cup
Crack egg against a glass, and open into each tortilla cup. White pepper and salt on the eggs. Add (nice amount) of chopped scallions & grated parmeggiano or reggiano cheese over the eggs.
Place in warmest part of oven for 15 – 18 minutes (depending on how many you make)
Serve on warmed plates, side by side, with a spring of rosemary in the middle.
Home fries make a nice accompaniment to this dish.
I serve these eggs with home fries, at least that is what my guests call them: I use red potatoes, unpeeled. I microwave them, allow them to cool, cut them into chunks, and fry in hot oil. When the potatoes are nice and brown on one side, I shake the pan to toss the potatoes. I add sea salt (no pepper) and at the very end of the cooking add fresh rosemary (if available.)
Tip to the chef: When microwaving the potatoes, it works to place the tortillas on the potatoes for about a minute to soften them. Don't forget to re-adjust the timer, probably 8 - 12 minutes for 4 potatoes, depending on their size.