Friday night was Bunco night, and my turn to host and cook for twelve woman. I made tortilla soup and enchilada stacks for everyone. We washed it down with Palomas and had a much needed fun girls night. The morning after, leftovers are such a welcomed gift after a long night. I woke up opened the refrigerator and saw leftover enchilada sauce from the stacks and tortilla strips from the soup. I could make chilequiles or huevos rancheros. I decided on huevos rancheros. These meals were conceived out of leftovers. Only the “hardcore” wake up and make enchilada sauce for breakfast. What a great way to start the day. Easy, delicious, and all the prep work already done.
1 cup of enchilada sauce, 6 corn tortillas, 1/2 cup of finely shredded cheese, 6 eggs, 1/2 cup of oil for frying, tablespoon of butter to fry eggs, pinch of salt, micro cilantro and tortillas strips for garnish.
Heat up enchilada sauce in sauce pan on medium low to warm up.
Add oil to a small skillet and fry corn tortillas for 5-10 seconds per side. You want to cook the raw flavor out of the tortilla. The frying gives the tortillas some texture and helps support the sauce and eggs. Rest the corn tortillas on paper towels until plating.
Add butter to small skillet and fry eggs sunny side up. The key to eggs like this is BUTTER, small skillet, and a non-stick pan. Keep eggs on low heat and be patient the white will cook. If you have enough butter in skillet you can ladle the hot butter onto white to finish the egg.
Lay three corn tortillas on plate and ladle warmed sauce of them.
Add eggs, sprinkle with a pinch of salt and garnish with cilantro and strips.
If you prefer an omelet this works as well.
Please see blogs titled Rojas and Chicken soup for the soul to find recipes on enchilada sauce and tortillas strips.