Mexican poached eggs

Yield: 1 Servings

Measure Ingredient
2 \N Poached eggs
1 tablespoon Green onions -- thinly
\N \N 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 --
\N \N Sh
\N \N Paprika
1 tablespoon Green chilies -- chopped
\N \N Parsley -- for garnish
½ \N 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.

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