The other morning I woke up craving eggs. I wanted to make a quick toad in the hole (you know the bread with a hole cut out of the middle that’s filled with a fried egg…) but of course we had no bread. I never keep sliced bread around the house anymore because one ever eats it. So I was left standing in my pantry, starving, and trying to figure out what to make.
Then I saw my little tortilla shell bowl pans…. And while we never have bread there are ALWAYS corn tortillas in this house.
Then I grabbed a can of Salsa Verde…. and I was off to the kitchen.
Instead of frying an egg in the middle of a piece of bread why not bake it in the middle of a tortilla shell bowl?
A simple baked egg with a runny yolk topped with tangy salsa verde, shallot, salty crumbly queso fresco, Mexican crema, and fresh cilantro….
I don’t always eat breakfast, but when I do, I want it to look this.
Have a great weekend everyone!!
Baked Huevos Rancheros Verde Cups
2 Corn Tortillas*
2 Large Eggs
2 Tablespoons Salsa Verde
Queso Fresco, crumbled
1/2 Small Shallot, minced
Extra Virgin Olive Oil
Salt & Pepper
Preheat the oven to 425 degrees.
Heat the tortillas in the microwave for 15 seconds.
Lightly rub the inside of the tortilla shell bowl pan with olive oil then place the warmed tortilla in the pan.
Bake at 425 for 5-6 minutes just until the tortilla starts to crisp. Remove from the oven and crack one egg into each tortilla shell and sprinkle with salt and pepper to taste. Bake for 4-5 more minutes until the egg whites have cooked through. Then add 1 Tablespoon of Salsa Verde to the top of each egg and 1 teaspoon of minced shallot. Bake for another 1-2 minutes.
Top the cooked eggs with cilantro, crumbled queso fresco, and drizzle on the Mexican Crema.
*Note: To make these tortilla shell bowls I like to use the Mission Brand EXTRA THIN yellow corn tortillas because they crisp up better.