Recipe: Bridgehampton Inn Mexican Eggs with Red Sauce on Flour Tortillas

MEXICAN EGGS WITH RED SAUCE ON FLOUR TORTILLAS

"Inspired by the many great breakfasts that Detlef and I enjoyed while traveling through Mexico. If you're partial, as I am, to spicy dishes, this is it. Hot, spicy, or mild depends on how many jalapeno pepper you use. Or you can omit them altogether."

4 (8-inch) flour tortillas
3 cups finely chopped tomatoes
3 cloves garlic, minced
1/2 cup finely chopped onion
2 jalapeno peppers, minced with seeds (optional or to taste)
1 1/4 teaspoons salt, divided use
1/4 teaspoon sugar
1/2 cup finely chopped fresh cilantro (plus 16 cilantro leaves for garnish)
2 tablespoons butter
1/4 cup water
8 eggs, beaten
2 cups grated sharp Cheddar cheese
1 cup sour cream (for serving)

Preheat the broiler to high.

In a 9-inch skillet (on the stove top), heat the tortillas until their surfaces blister. Transfer them to a baking sheet and set aside.

In a saucepan, combine the tomatoes, garlic, onion, jalapeno, 1/4 teaspoon of the salt, the sugar, and chopped cilantro. Heat until just warm. Don't let the mixture boil or it will lose its fresh taste.

In a large skillet, melt the butter over low heat. Add the water and remaining salt to the beaten eggs and whisk until they're well-blended. Pour the eggs into the heated skillet. Stir constantly but gently with a fork until the eggs are cooked to your liking.

Spread the sauce evenly over the 4 warm tortillas. Top each with the scrambled eggs. Sprinkle 1/2 cup of grated cheese over the eggs. Place the baking sheet with the tortillas under the broiler for 1 minute, or until the cheese melts.

Transfer the tortillas to 4 warm dinner plates. Top each with 1 teaspoon of sour cream. Garnish with the cilantro leaves, and serve the remaining sour cream on the side.

Makes 4 servings
Source: Country Weekend Entertaining: Seasonal Recipes from Loaves and Fishes and the Bridgehampton Inn by Anna Pump and Gen Leroy