Channel Bass Inn

Recipe

MEXICAN EGGS: Breakfast-Brunch

Servings: 1

Prep time:20 Minutes

Ingredients:

  • 1 6” Flour Tortilla Per Person (1 makes 2 tortilla eggs)

  • 2 tablespoons Chopped Hot Cherry Peppers (they come in a jar!)

  • 2 Eggs (2 per person)

  • pinch Spring Onions (scallions), chopped

  • dash Fresh roughly grated Parmesan or Reggiano cheese

Step 1:

Grease muffin tin with Pam and preheat oven to 375

Step 2:

Cut each tortilla into 4 – place two quarters pointed side down to form a cup

Step 3:

Put one tsp chopped cherry peppers in each cup

Step 4:

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.

Step 5:

Place in warmest part of oven for 15 – 18 minutes (depending on how many you make)

Quick Snap Shot

Contact Us

  • Address 6228 Church Street
    (Chincoteague Island)
    Chincoteague, VA 23336
    USA
  • Phone+1-757-336-6148
  • Fax+1-757-336-6599
  • Toll free+1-800-249-0818
  • EmailContact Innkeeper