So what is it, you want to know? Tortillas in a stack of 3 with a hole cut out of the middle, like doughnuts, I suppose, crisped up with a little butter, then an egg dropped into the hole and fried both sides. Garnished with your choice of toppings: salsa, sour cream, cilantro, avocado. Yum.
Here’s how it went together. First I stacked up 3 of the smaller 5” diameter corn tortillas.
Then I cut a hole in the center with a 3” cutter. You need to use 3 tortillas because anything smaller – well, once you add the egg in the middle, it will overflow the hole! That doesn’t work!
Next I heated up a nonstick frying pan and melted about oil and butter, and set the tortillas in there to sizzle a bit. After about 2-3 minutes sizzling, I used a wide spatula to turn the group over on the other side – but first I melted more butter on the side of the pan (I pushed the tortilla stack over a bit first), then I held the tortillas up on the spatula while I tilted the pan so the melted butter would go into the center.
Once turned over (no picture of that part) I let that sizzle a bit. THEN I added the egg in the center and let it cook for about 45 seconds. Gently. Next I turned it over again, putting a last little pat of butter to melt underneath. If you don’t do that part the egg may stick – even though this was a nonstick pan, I’m recommending the additional butter anyway. I put a lid on it for about 20 seconds, then out onto a plate it went and everybody could add whatever condiments they wanted. I didn’t have avocado; if I had, I would have added that to the garnishes. The trick to this dish is getting the pan hot enough that the tortillas cook and get a little crispy, but not have it so hot that the egg over cooks or cooks too fast. Which would be easy to do. That’s why I cooked the tortilla stack some at the beginning. Adding a little oil to the pan will crisp it up, and I definitely think you should do it on both sides before you add in the egg. The recipe came from Pioneer Woman‘s blog.
Our grandson suggested that next time I fry up a few slices of bacon and put them in between at least one layer. That was a good idea. To be more authentic, a little spread of chorizo on one of the doughnut type tortillas would be good too. It might fall out when you turned it over – that’s the only possible down side. Maybe you could mix the chorizo with a little egg white so it would stick. Hmmm.
What I liked: the “huevos rancheros” taste combo. It was EASY to make. Really it was, as long as you have fresh salsa at hand and a little light sour cream. Do cook the tortillas long enough that they crisp up a bit, though. You want the egg to be a little runny, so it soaks in. This is not low calorie or low fat cooking; sorry!
What I didn’t like: nothing at all!
MasterCook 5+ import file – right click to save file, run MC, then File|Import
Huevos in the Hole
Recipe By: From Pioneer Woman’s blog
Serving Size: 1
Serving Ideas : If you don’t mind the extra calories, I think adding a little mound of Monterey Jack cheese on top of the egg (after you’ve turned over the stack) would be especially delicious.
NOTES: The calorie count is higher than it should be – because you cut out the center of each tortilla, you’re only eating about 2/3 of a tortilla with each one.
3 whole corn tortillas — 5″ diameter
1 tablespoon butter — divided in 3 pieces
1 tablespoon vegetable oil
1 whole egg
salt and pepper to taste — to taste
fresh salsa, light sour cream, chopped cilantro and avocado slices for garnish
grated Monterey Jack Cheese (my suggestion)
1. Stack the three tortillas on top of one another and use a circular cutter to cut a 3-inch circle out of the middle. It needs to be 3″ otherwise a large egg will overflow the hole. Save center circles for another use (nachos or mini tacos, anyone?)
2. Heat a griddle or skillet over medium heat and add oil and melt one chunk of butter. Place the tortillas, still stacked, in the skillet so that the tortilla on the bottom soaks up some of the butter. Allow to sizzle some over medium-high heat for about a minute. With a wide spatula, lift tortilla stack and turn it over. Allow it to cook for about 2 minutes until the tortilla has gotten just a little crispy.
3. 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.
4. 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. Sprinkle the top with Jack cheese in a thin layer (not thick), if desired. Continue cooking until egg is cooked to your liking and the cheese is melted. Put a lid on it to help melt the cheese.
5. Serve with salsa, sour cream, and other garnishes.
Per Serving (not accurate as it assumes you’re eating 3 whole tortillas, and probably larger ones than I used): 463 Calories; 32g Fat (61.0% calories from fat); 11g Protein; 35g Carbohydrate; 4g Dietary Fiber; 243mg Cholesterol; 308mg Sodium.