Ingredients Jump to Instructions ↓

  1. 4 corn tortillas

  2. 2 tablespoons corn oil

  3. 8 large egg s

  4. 1 to 1 1/2 cups Enchilada Sauce (see recipe)

  5. 1 cup grated Monterey Jack or sharp cheddar cheese salsa to taste, optional sour cream to taste, optional Chopped cilantro for garnish, optional

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. Wrap the tortillas in foil and set them in the oven. Heat 2 large skillets, preferably nonstick, over medium heat. Add 1 tablespoon of corn oil to each skillet. When the oil is hot, fry the eggs for 2 minutes, then cover the skillet and cook for 30 seconds to 1 minute or until the tops are opaque. Remove the skillets from the heat. Remove the tortillas from the oven, unwrap them and lay them flat in a baking pan. Spread 2 tablespoons of enchilada sauce over each tortilla. Then with a spatula, gently transfer 2 fried eggs to each tortilla and sprinkle the eggs with 1/4 cup of cheese. Broil or bake until the cheese begins to melt, about 30 seconds. Transfer each tortilla to a warmed plate and spoon about a 1/4 cup of enchilada sauce around the edge of each tortilla. If you wish, top each portion with salsa, sour cream and cilantro. Serve immediately. Recipe courtesy of Kaaren Gann, The Diner, Yountville, CA


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