Breakfast is the most important meal of the day. Or so I have heard. Most mornings I skip breakfast, eat it standing over the sink, gulp it down or eat in while stuck in traffic.
My father on the other hand has to have his breakfast served on a plate at a table and seated. This apple really fell far from the tree.
This morning I decided to try something a little different for breakfast, being a weekend and everything and because there was no rushing to get out the house, and rush off to work. It was a cool calm morning for everyone.
I came across this recipe in Ree Drummond’s recipe book.
The other down side to this recipe. We do not have corn tortillas my side of the border, so I improved, I used normal flour tortillas and they came out super duper delicious.
For the first time this year, I did not burn my father’s eggs to a crisp.
- 1 x tbsp. butter.
- 2 x eggs
- Salt and black pepper to season.
- Oil for deep frying.
- 2 x tortillas.
- ½ x cup red enchilada sauce.
- ¼ x cup feta cheese, crumbled.
- 2 x tbsp. store bought salsa.
- Chopped coriander to garnish.
- Deep fry the tortillas till nice and crisp, set aside on kitchen towel to drain.
- Melt the butter in a pan and fry the eggs, remove with a slotted spoon and set aside.
- To assemble this plate, pour the enchilada sauce on the plate, add the tortillas, place the eggs ontop of the tortillas, dollops the salsa ontop of the eggs, finely crumble the feta over everything and garnish with the coriander.
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