Smoked Poached Eggs “Laredo”

 

2 ea.                            Large fresh eggs

1 ea.                             Tablespoon of white or cider vinegar

½ teas.                         “WildSeason”Smoked salt

2 oz.                            Spiced Salsa Verde’ (Green hot salsa)

1 teas.                          Olive oil

2 ea.                             Pan scorched corn tortillas

2 ea.                             2 oz slices of pepper jack or cheddar cheese

1/4 teas.                       Wildspice smoked salt

 

 

Preheat oven to 375 degrees f,

Bring 2 cups of water and ½ teaspoon smoked salt to a boil with the vinegar.

Crack eggs and carefully add to the poaching liquid.

Preheat a skillet or pan till very hot dry.

Brush tortillas with olive oil and quickly scorch them in hot pan, some black spots are desirable.

Fold the tortillas in half, top with poached eggs.

Top eggs with salsa Verde, smoked salt and cheese.

Place in hot over to just melt the cheese and serve immediately.

 

D. Hugelier CMC

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