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Author Notes: What to make, instead of toast, when avocado season ends. Once you get the hang of it, this entire process can take you less than 10 minutes. And if you’re me, less than 2 minutes to eat. —Olivia Bloom
- 1 corn tortilla
- 1-2 eggs
- shredded cheese of your choosing
- sour cream
- Tapatio hot sauce
- Get some oil very hot in a cast iron skillet (if you have one that is exactly tortilla-sized, this is an even more satisfying enterprise).
- Lay a corn tortilla in the oil. It should sputter and spit immediately. You want this guy to get super crispy, not soggy.
- Crack 1-2 eggs on top (I like 2).
- Shower the eggs with a bit of salt and a healthy handful of shredded cheese (no need to be fancy here, I usually have a "Mexican Blend" from the grocery store on hand).
- Once the bottom of the tortilla is pretty crispy, and the whites begin to set a little bit, I put a lid on it (this one: https://food52.com/shop/products/3243-round-silicone-lids), to be exact) and let the whites steam a little bit. I have tried to throw a couple drops of water in to create more steam, but often I just do without it.
- After about a minute I remove the lid. If the whites are still kind of jiggly I attempt a flip of the tortilla. To do this, I slide the eggy tortilla out of the pan gingerly onto a place (it should come out quite easily if the tortilla got crispy and you had enough oil in there). Then I turn the skillet on top of the plate and flip the entire thing. Sometimes the yolks break and sometimes they don’t.
- Wait 5-10 seconds and turn off the heat. Getting the tortilla out of the pan if you flipped it yolk side down can be sort of annoying. Good luck with that part.
- Once the cheesy-eggy masterpiece is on the place, I top with more cheese, sour cream, salsa, and Tapatio hot sauce.