mexican poached eggs
- Categories
- Breakfast
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 | Poached eggs |
| 1 tablespoon | Green onions -- thinly |
| Sliced | |
| 1 teaspoon | Vegetable oil -- or 2 ts |
| ¼ cup | Ham -- diced fine |
| 1 large | Flour tortilla |
| ½ cup | Iceberg lettuce -- shred |
| ½ cup | Monterey jack or cheddar -- |
| Sh | |
| Paprika | |
| 1 tablespoon | Green chilies -- chopped |
| Parsley -- for garnish | |
| ½ | Tomato -- chopped |
Heat the oil and add the tortilla. Cook quickly on both sides until lightly browned. Add cheese, spreading it evenly over the hot tortilla in the pan. Top cheese with chiles, tomato, onions, lettuce and ham. Slide topped tortilla on a plate. Pile extra lettuce on top. Top with the poached eggs. Sprinkle with paprika and parsley. Serve immediately.
Recipe By :
File
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