2 servings

We love our eggs spicy hot. You can however tone the heat down. I never make this for more than 4 people- it’s too much egg frying and the timing can be tricky.

4 corn tortillas

4 eggs

1 cup warm ranchero sauce

1/2 cup monterey jack cheese shredded

1 T butter for frying

1 t corn oil for warming the tortillas

cilantro sprigs for garnish

You will need a 10 inch non-stick skillet, or you will have to cook the eggs in batches. Put about 1/2 t of oil in the skillet on med- high heat- and spread it around. Warm one of the tortillas on both sides to soften- this will only take a minute. Repeat- and add more oil if necessary. Stack them and wrap them up in a towel to keep warm.

Crack the eggs into 4 little cups.

Place the butter in the same pan and heat until sizzling, but not brown. Slide in the eggs and try not to crowd them so you lift the individual eggs out easily. Turn the heat to medium heat. Cook until the whites are set and the yolk still runny- you can spoon the butter over the eggs to help the eggs cook.

When the whites are almost set- about 2-3 minutes- sprinkle the cheese over the eggs and put a lid on the pan to hasten it to melt. You can turn the heat off after putting the lid on.

Place two tortillas-slightly overlapping onto a warm plate- slides the eggs on and ladle some sauce over the huevos- sprinkle with some cilantro, or if you really like it hot, some chopped jalapeno peppers.

*With the explosion of Mexican cuisine in this country it is easy to find good quality salsas of many varieties that would be a short-cut to making this egg dish. Here i used a Lunds/ Byerly’s (local) fresh made roasted chipolte salsa- it has a nice smokey aroma and it starts out kinda cool and then heats up on the palette.