Huevo in the Hole

I made mini tacos last night. Making mini tacos, at least the way I do it, starts with using a biscuit cutter and cutting circles out of corn tortillas, then using the tortilla circles to get into all kinds of delicious taco-related mischief. I use the larger size of corn tortilla (which is still relatively small, but larger than the smallest size of corn tortilla. I’m glad we had this talk.) and a biscuit cutter that allows for three perfect circles per tortilla. This leaves very little tortilla “waste” and means everything is right with the world.

Enter last night. Everything went haywire. Not only did I discover that I only had the smaller size of tortilla, but I also discovered that my smaller biscuit cutter was nowhere to be found. This probably means the boys took it outside and used it as part of some new imaginary Iron Man vehicle, which probably means I’ll never see it again.

In Heaven, I’ll be reunited with all of these things.

Short of any other brilliant plan, I went ahead and cut circles in the center of each tortilla, as cutting over toward the edge of the circle would have left me with a tortilla that not only looked weird, it would really serve no purpose.

 

I kept cutting away circles for my mini tacos…but then I looked back over at the tortillas with holes.

I knew there was only one thing that could be done.

I stacked three of the tortillas on top of each other, melted on some butter, and laid them on the griddle in a stack.

Then I put a little more butter in the center hold before cracking in a huevo…I mean an egg.

 

A minute and a half later, once I determined the egg was cooked on the other side, I scooted it over and added more butter to the skillet.

Then I carefully flipped it over so the other side could cook.

 

I wasn’t careful enough, though—look at the oozing yolk!

But the truth is, I love oozing yolk.

Oozing yolk is my life.

I love oozing yolk so much, I want to marry it.

Oozing yolk for president!

Okay, this is getting weird.

What a lovely sight. The two outer tortillas got nice and crisp and golden while cooking on the buttery griddle…and the egg was just perfect.

 

I happen to love corn tortillas with eggs for breakfast, whether it’s Huevos Rancheros or Migas or breakfast tacos. And those settings always require salsa…

And some sour cream and cilantro.

 

Yum!

If I’d had an avocado, I would have thrown on a slice or four, and pico de gallo would be just heavenly.

What a treat this was. The two outer tortillas are crisp, but the middle one is still soft, so you get all different kinds of corn tortilla and texture.

It’s everything that’s delicious about an egg-in-the-hole…but with a little zip.

Here’s the handy dandy printable!

Recipe

Huevo in the Hole

Prep Time:

2 Minutes

Difficulty:

Easy

Cook Time:

3 Minutes

Servings:

1 Servings

Ingredients

• 3 whole Corn Tortillas
• 2 Tablespoons Butter
• 1 whole Egg
• Salt And Pepper, to taste
• Salsa
• Sour Cream
• Pico De Gallo (optional)
• Avocado Slices (optional)

Instructions

Stack the three tortillas on top of one another and use a circular cutter to cut a circle out of the middle. Save center circles for another use (nachos or mini tacos, anyone?)

Heat a griddle or skillet over medium heat and melt half the butter. Place the tortillas, still stacked, on the skillet so that the tortilla on the bottom soaks up some of the butter. Put a little butter in the center hole, then carefully crack in the egg. Sprinkle with salt and pepper and let it cook for 1 1/2 to 2 minutes.

Move the tortilla/egg away from the cooking area for a second, then melt on the rest of the butter. Carefully flip the tortilla/egg to the other side so that the tortilla on that side will soak up some of the butter.

Continue cooking until egg is at the doneness you like; a little softness is good!

Serve with salsa, sour cream, and other fixins.