Welcome to my new favorite thing. Really — tortilla eggs have legitimately changed my breakfast game.
Not exaggerating. These tortilla eggs are simple, fast, and unexpectedly delicious.
At first I was just curious. After making one, though, I was hooked. The combination of crisp tortilla, melty cheese and a perfectly runny egg is shockingly satisfying. I kept wondering why I hadn’t tried this sooner — especially considering I practically lived on microwaved cheese quesadillas as a kid.
Everything is better with an egg on top!
Make one of these immediately. This version comes from Mary’s new cookbook, The Weekday Lunches and Breakfasts Cookbook, and it’s become a staple for quick weekday meals.
The cookbook is full of practical, delicious ideas that actually make it easier to eat well during the day. My favorite page (besides this recipe) is “How to Eat a Salad Every Day” — and these ideas are anything but boring. Mary offers combinations that finally make salad feel achievable and enjoyable daily.
Back to the tortilla eggs. Picture an egg-in-a-hole, but not exactly — you don’t cut out the center of the tortilla. Instead you melt cheese on both sides, cook the egg in a skillet, place the tortilla on top to crisp, then flip so the tortilla browns against the pan and the cheese melts into gooey goodness.
The tortilla becomes crisp, the cheese melts, and the egg stays set around the edges with a runny center. It’s seriously fantastic.
Top them however you like — plain is great, or load them up with hot sauce, sliced tomatoes, green onions, avocado, jalapeños and cilantro. The flavor combos are endless and each one is delicious.
The other best thing? These take minutes to make. Truly — minutes for a satisfying, flavorful meal. They’re filling, easy to customize, and perfect for a busy morning, quick lunch, or late-night snack.
Tortilla Eggs
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Ingredients
- 1 teaspoon butter
- 1 large egg
- pinch salt and pepper
- 1 ounce freshly grated sharp white cheddar
- 1 4-inch flour tortilla
- for serving: sliced tomatoes, green onions, avocado, jalapeño peppers, fresh cilantro
Instructions
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Heat a large skillet over medium heat. Add the butter and, once melted, crack the egg into the pan. Season with a pinch of salt and pepper. Cook until the egg whites are set and opaque, then gently flip the egg. After flipping, sprinkle half of the grated cheddar over the egg and place the tortilla on top. Cook for 1 minute so the tortilla begins to crisp.
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Carefully flip the whole assembly so the tortilla is on the bottom and the egg is on top. Add the remaining cheese, cover the pan with a lid, and cook for another minute to melt the cheese and finish the egg. Slide the tortilla egg onto a plate and top with sliced tomatoes, green onions, avocado, jalapeños and cilantro. Serve immediately.
Notes
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Now you know what your plans are today: go make a tortilla egg. You’ll thank me.