Poached Eggs Over Cheesy Corn Tortillas

Ingredients

Instructions

  1. Heat a shallow non-stick pan with 1.5" of 190 degree simmering water. Use a thermometer to make sure the temperature is right and stays consistently just hot enough that you can stand to put your fingers in.
  2. Add a tsp of white wine vinegar.
  3. Add 1 tsp of salt. 
  4. Crack your eggs into small custard dishes for easy transferring.
  5.  After a quick stir of the water, carefully place the egg dishes into the water and release the eggs to float in the water. 
  6. Cover the pan with a lid and let them poach for 5 minutes on the timer without removing the lid or checking on them.
  7. While the eggs are poaching fry two corn tortillas in some butter.
  8. Flip them over, add some shredded cheese and fold in half.
  9. Fry them to a light crisp until the cheese is melted and then set them aside on a plate. 
  10. When the 5 minutes is up for your eggs, use a slotted spoon to remove each egg from the water. You can lay them on a paper towel and cut off any excess pieces if you are able to pick them back up without breaking the yokes. I am that klutzy person so if you're like me just place them on your food or plate and trim the excess from there.
  11. Top with salsa, fresh avocado, cilantro and any other delicious toppings you have on hand.
  12. Enjoy!