Once in a while, I crave something different for breakfast; something with a little flavor and spice to wake up my taste buds. And that's when Huevos Rancheros land on the menu in my home. But this time, rather than making them the traditional way, I had some tomatillo salsa lying around and I thought why not simmer the eggs in there.
1cupprepared tomatillo salsa(salsa verde (look in the Mexican aisle))
4large Eggland's Best eggs
2ozshredded cheese(I used Cabot Pepper Jack Light)
1/2cupshredded iceberg lettuce
1small diced tomato
Heat the tostadas according to package directions. Set aside.
Heat oil in a large skillet over medium heat and add scallions, cook 1 to 2 minutes then add salsa verde, pinch of cumin and simmer covered until hot, 2 to 3 minutes.
When hot , reduce heat to medium-low and gently add the eggs, season with a little salt and pepper and cover until the eggs are cooked to your liking (I like mine a little runny).
To serve, place a tortilla on each plate, top with the cooked egg and salsa verde, then finish with cheese, lettuce, tomato and cilantro.