MEXICAN EGGS

Breakfast-Brunch
Cook time: 20 Minutes
Servings: 1

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

  1. Grease muffin tin with Pam and preheat oven to 375
  2. Cut each tortilla into 4 – place two quarters pointed side down to form a cup
  3. Put one tsp chopped cherry peppers in each cup
  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.
  5. Place in warmest part of oven for 15 – 18 minutes (depending on how many you make)

Channel Bass Inn

Details

Contact Innkeeper

  • Phone 1-7573366148
  • Fax 1-7573366599
  • Toll free 1-8002490818