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Friday, December 17, 2004

Huevos alla Amy:Recipe

After four days at an all inclusive resort we are now staying at the Villa Savasana, nestled between the Caribbean ocean and the fresh water Yalku lagoon. Villa sounds rather grand, it is really just a three bedroom one and a half bath house. The picture above is of the villa. Unfortunately the weather has turned grey and we have not been swimming or snorkeling which is what this location is perfect for doing.

Staying in a house means we are able to cook, especially breakfasts and some dinners. Eggs are a very popular breakfast item in Mexico and are served all kinds of ways--rancheros, Mexicanos, Veracruzana, with ham, bacon, potatoes, you name it. At the resort everyone had their eggs cooked to order which was nice since people tend to be fussy about their eggs. I like mine softly scrambled or poached. Fried eggs get too rubbery for me.

Since tortillas are the best bread around, I am making my version of huevos rancheros for breakfast. I partially poach the eggs in salsa and do it all in one pan to save on clean up!

Huevos alla Amy
one serving


2 eggs
2 corn tortillas
2 Tablespoons salsa (not fresh chopped tomatoes and onions but roasted or jar salsa)
1 Tablespoon oil
Optional garnishes
cilantro, grated cheese, sliced avocado


Heat a griddle or large non-stick pan and add the oil. When the oil is warm, place the tortillas without overlapping (or overlapping only slightly)Heat for about 30 seconds then spoon a tablespoon on salsa on top of each tortilla. Continue cooking for about a minute or until the salsa is warm. Break the eggs on top of the salsa topped tortillas and cook as desired. You can add a tablespoon of water to the pan and cover the pan to speed the cooking of the eggs. Top with optional garnishes. Enjoy!