Mexican Eggs, Two Ways!

I have a few days off between jobs, so I figured I'd take advantage and make a new breakfast! I had two different ideas, so I decided to make both. I think my favorite was the baked egg cup, but I definitely enjoyed both...and yes, I ate both! I'm kind of on vacation after all :) Both use the same ingredients; they are just prepared differently. Feel free to get creative with the toppings! Ingredients 1 egg (you can make as many as you wish) 1 corn tortilla (or flour, whichever you prefer) Cooking spray 1 tb shredded Monterey Jack cheese (or whichever cheese you prefer) 1/2 avocado (sliced for skillet egg, diced for baked egg) 1-2 tb fresh salsa (I used my homemade salsa) 1-2 leaves of cilantro, for garnish Baked Mexican Egg Cup Preheat the oven to 500 degrees. Spray a muffin tin with cooking spray (only the cups you plan on making). Cut the corn tortilla to fit in the base of the tin. Beware: these tear easily. Crack the egg into the muffin tin on top of the tortilla. Bake for approximately 10 minutes. Top with the cheese the last few minutes. Remove from the oven when the egg is cooked to your liking - personally, I like to let the white set and have the yolk still runny. Top with the avocado and salsa. Top with cilantro if desired.

Skillet Mexican Eggs Spray the skillet with cooking spray. Crack the egg into the skillet and cook to your liking. I cooked mine on one side until almost set and then flipped to the other side and cooked a couple more minutes so that the yolk was still runny. Top with the cheese for the last minute or two. Throw the tortilla over the eye of the stove over low heat just until browned on each side. Top the tortilla with the egg, avocado, and salsa. Top with cilantro if desired.