You must be logged in to post a review.
These eggs are my go-to dish on mornings when the hunger hits me hard around 9 am—when I’ve been up since five and haven’t eaten. When a doughnut or a Ding Dong just won’t cut it. And the best thing is, they take about five minutes to whip up.
Butter the griddle (or a skillet) and crack open the eggs on to it, with a sprinkling of salt. Turn heat to low. Cook the first side until it’s just firm enough to flip over to the other side. Once flipped, throw on some cheese and salsa/picante sauce.
Let the egg sit and cook slowly until the cheese melts – this should take 3 to 4 minutes. If you are using a skillet, you can cover at this point, which will speed up the melting a little bit.
In the meantime, heat up some flour tortillas, roll ‘em up, and put them on the side of each plate.
When the cheese is totally melted, throw two or three eggs on each plate.
Toss on some cilantro, if you so choose.