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Eggs: Huevos Rancheros




Source of Recipe


nikibone.com


List of Ingredients




12 corn tortillas
1 to 2 tablespoons butter
12 eggs
1/4 cup water
1/2 teaspoon salt
accompaniments; sour cream, shredded cheese, chopped green onions, black olive slices


Recipe



To toast tortillas, moisten or hands lightly with water; rub over tortillas, one at a time. Place tortilla flat into an ungreased heavy frying pan or onto a griddle over medium heat; turn frequently until soft and pliable, approximately 30 seconds. Remove from heat and stack hot tortillas in a covered dish or wrap in aluminum foil. Keep hot for up to 2 hours on an electric warming tray or in a 150F oven. In a large frying pan over medium low heat, melt butter. In a large bowl, blend together eggs with water and salt; pour eggs into frying pan. As eggs begin to set, push cooked portions aside with a spatula to let uncooked egg flow underneath. Repeat until eggs are cooked. When ready to serve, place 2 corn tortillas on each individual serving plate; top with a serving of scrambled eggs and garnish with accompaniments. Makes 6 servings.