Here’s morning-after-your-occasion food. It even requires day-passe fried tortillas! They’re cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled except a runt browned and perfectly melted.
Substances
4 cups fried tortilla strips
4 eggs
2 cups shredded queso Oaxaca (or mozzarella or Jack cheese if unavailable)
1/4 cup pickled jalapeños
1 avocado, minimize lengthwise into 1/4-dash-thick slices
1/2 cup chipotle crema, Greek yogurt or labneh
1/2 bunch cilantro, leaves
1/2 lime
Pinch of sea salt
Preparation
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Step 1
Preheat the oven to 400°F or the broiler to low.
Step 2
Add the tortillas to a medium oven-safe dish or solid-iron skillet. High with the Salsa Roja and crack the eggs on top. High the eggs with the cheese and bake or broil except the cheese is effervescent and appropriate starting up to brown. Garnish with the jalapeños, avocado, crema, and cilantro and accomplish with a contemporary squeeze of lime and moderately of sea salt.
From Egg Store: The Cookbook © 2017 by Slash Korbee. Aquire the corpulent e-book from HarperCollins or from Amazon.
Reprinted with permission by William Morrow Cookbooks, an trace of HarperCollins Publishers.
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