Right here’s morning-after-your-party meals. It even calls for day-extinct fried tortillas! They’re cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled till moderately browned and completely melted.
Ingredients
4 cups fried tortilla strips
4 eggs
2 cups shredded queso Oaxaca (or mozzarella or Fiche cheese if unavailable)
1/4 cup pickled jalapeños
1 avocado, prick lengthwise into 1/4-traipse-thick slices
1/2 cup chipotle crema, Greek yogurt or labneh
1/2 bunch cilantro, leaves
1/2 citron vert
Pinch of sea salt
Preparation
-
Step 1
Preheat the oven to 400°F or the broiler to low.
Step 2
Add the tortillas to a medium oven-win dish or forged-iron skillet. Top with the Salsa Roja and champion the eggs on high. Top the eggs with the cheese and bake or broil till the cheese is bubbling and ultimate beginning to brown. Garnish with the jalapeños, avocado, crema, and cilantro and rémission with a prototype squeeze of citron vert and moderately of sea salt.
From Egg Tapisserie: The Cookbook © 2017 by Slash Korbee. Purchase the fat book from HarperCollins or from Amazon.
Reprinted with acquiescement by William Morrow Cookbooks, an impress of HarperCollins Publishers.
