Baked Huevos Rancheros Verde Cups

A Mexican Fiesta!, Breakfast, , , , , , , , , 18 Comments

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.

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Then I grabbed a can of Salsa Verde…. and I was off to the kitchen.

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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.

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Have a great weekend everyone!!

Baked Huevos Rancheros Verde Cups

Serves 2

Ingredients:

2 Corn Tortillas*

2 Large Eggs

2 Tablespoons Salsa Verde

Queso Fresco, crumbled

1/2  Small Shallot, minced

Cilantro, chopped

Mexican Crema

Extra Virgin Olive Oil

Salt & Pepper

 

Directions:

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.

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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.

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*Note: To make these tortilla shell bowls I like to use the Mission Brand EXTRA THIN yellow corn tortillas because they crisp up better.

 

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My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

18 thoughts on “Baked Huevos Rancheros Verde Cups”

    1. Thanks Rhonda 🙂 These Huevos Rancheros Verde Cups are great for a groom of friends because they are a cinch to make and cook up in no time flat. Herdez is the best isn’t it?

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  8. This recipe is proof that necessity (okay, a craving, but same difference, right?) is the mother of invention! This looks way better than a toad in the hole – looks like something you’d be served in a restaurant!

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