On 6/10/2013 1:01 PM, Tara wrote:
> I made a new for us breakfast this morning. I melted a tiny bit of
> butter in a skillet, heated corn tortillas on one side for a minute or
> two, flipped them, cracked an egg over each, then covered the skillet
> until the eggs were done. I sprinkled a little cheese on top. Some
> salsa, avocado, or black beans would be good, too.
>
> Tara

Sounds similar to the lesson in this month's Cooks illustrated.

They recommend putting oil in the skillet over low for 5 minutes, bring
it up to medium and add butter, swirl, deposit several eggs from a bowl,
cover, cook just until the edges whiten, then off the heat and rest - 45
seconds for runny, 1 minute soft, a bit longer to hard.

I like adding the tortillas, if you first dip them in enchilada sauce
the flavor goes right in before they fry.

Good stuff.

And I just happen to have 2 corn tortillas sitting in the fridge - off
to experiment!