Description
An easy modern twist on the traditional Mexican breakfast dish.
Ingredients
- 1 whole Flour Tortilla, Uncooked
- 2 Tablespoons Refried Beans, Fresh Or Canned
- 1 whole Egg
- 1 pinch Kosher Salt
- 1 pinch Ground Pepper
- 1 Tablespoon Cheddar Or Monterey Jack Cheese, Grated
- 3 Tablespoons Salsa Verde, Fresh Or Canned
- Cilantro For Garnish (optional)
Preparation
Preheat oven to 350°F. Place a tortilla in an ungreased muffin tin. Press firmly to mold into the muffin cup, allowing the excess tortilla to lay over the side.
Place the refried beans in the bottom of the tortilla cup.
Crack an egg into a bowl to avoid any loose egg shells and then pour the egg on top of the beans in the tortilla cup without breaking the yolk.
Sprinkle with a pinch of salt and a pinch of fresh ground pepper. Top with cheese and place in the oven. Bake in the oven until the whites are cooked and the yolk is done to your liking. Bake for 12 minutes for a runny yolk or 15 to 18 minutes for a hard yolk.
Plate with salsa verde and garnish with cilantro (optional).
Cooks notes: Uncooked tortillas can be found at most major grocery stores in the refrigerated section. Salsa verde is a green chili sauce. It can be found at most major grocery stores as well.
This dish can be easily multiplied.
