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

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!

On 6/10/2013 1:20 PM, casa bona wrote:
> 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!


Followup:

Just that quickly a one tortilla/one egg/red chile and cheese lunch:

---------------------------------------------------------------------
Use a small 6" nonstick pan with lid

Add a little oil (tsp)to the pan

Then 4 minutes on a low heat

Then add a small pat of butter, swirl around

Add the red chile sauce dipped corn tortilla.

Cook for a minute on medium heat until bubbling

Flip tortilla, top with 1 egg and grated cheese.

Cover cook about 1 minute on medium

Remove from heat and let stand for another 2-3 minutes until a nice soft
yolk and perfectly melted cheese appear.

------------------------------------------------------------------------------

Generally this dish is made as heuvos rancheros with the eggs fried or
poached separately and then placed over the fried tortillas with salsa
and cheese on top.

Doing it with the egg and cheese directly over the chile dipped tortilla
was much better, the flavors married perfectly in the covered pan and
the egg was not oily at all.

Thanks to Tara for the inspiration.

On Mon, 10 Jun 2013 14:07:14 -0600, casa bona wrote:


> Generally this dish is made as heuvos rancheros with the eggs fried or
> poached separately and then placed over the fried tortillas with salsa
> and cheese on top.
>
> Doing it with the egg and cheese directly over the chile dipped tortilla
> was much better, the flavors married perfectly in the covered pan and
> the egg was not oily at all.

And you only have to wash one pan! I like your idea of dipping the
tortilla in the chile sauce. Thanks for trying it and reporting back. I
saw a variation today with the eggs baked on top of the tortilla. That
would be an easy way to cook a big quantity, but a waste of energy for
just a few servings.

Tara

On 6/10/2013 2:59 PM, Tara wrote:
> On Mon, 10 Jun 2013 14:07:14 -0600, casa bona wrote:
>
>
>> Generally this dish is made as heuvos rancheros with the eggs fried or
>> poached separately and then placed over the fried tortillas with salsa
>> and cheese on top.
>>
>> Doing it with the egg and cheese directly over the chile dipped tortilla
>> was much better, the flavors married perfectly in the covered pan and
>> the egg was not oily at all.
>
> And you only have to wash one pan! I like your idea of dipping the
> tortilla in the chile sauce. Thanks for trying it and reporting back. I
> saw a variation today with the eggs baked on top of the tortilla. That
> would be an easy way to cook a big quantity, but a waste of energy for
> just a few servings.
>
> Tara
>
The one pan aspect was key, I had a great lunch thanks to you.

You're on the money with the baking aspect for a family breakfast, I'll
keep that in mind too.

On Monday, June 10, 2013 2:01:51 PM UTC-5, 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.
>
I had tostadas for breakfast too. I fried up three tortillas, an apply refritos, sour cream, shredded cheddar and red salsa from a local taqueria.

I wouldn't think of buying tostada shells or tortilla chips. Heck, you can get a package of 30 6" corn tortillas at ALDI for $1.29, and a liter of sunflower oil that will fry up oodles of tortillas for $3.99 at Trader Joe's. If I'm going to eat something as carby as a tortilla, it better be a thrill. Freshly fried tortillas are. The ones you buy pre-fried are definitely not.

For making chips, you can cut up the 6" tortillas with a pizza cutter before frying.
>
> Tara

--Bryan

In article >,
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

Knife and fork?
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On Mon, 10 Jun 2013 18:13:55 -0500, Melba's Jammin' wrote:

> Knife and fork?

If you have a soft yolk or messy toppings, you likely want a knife and
fork. Today's tostadas were topped with a hard egg and and just a little
cheese. I will admit to rolling up the last half of the tostada and
using my fingers. The corn tortilla doesn't soak up much liquid.

Tara