Guatemalan Eggs

A soft corn tortilla with cream, topped with a fried egg and a dollop of salsa makes for a tasty breakfast, like we enjoyed in Guatemala.


A small (6” – 7”), soft corn tortilla
1 tablespoon heavy cream
1 jumbo egg
A dollop of your favorite salsa

      The Recipe

Preheat oven to 350 degrees. For each serving:  Wrap how ever many tortillas you need in a stack in heavy foil and allow to warm in oven 7 – 10 minutes.
Meanwhile, pour appropriate amount of cream in small saucepan and warm over low flame. Fry eggs in butter in skillet, sunny-side up.
To assemble: Place one warmed tortilla on plate. Pour cream over. Top with fried egg and a dollop of salsa. One per person is fine for a light breakfast unless you're a two-egg person. Serve with a slice of fresh pineapple and/or mango.



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