Ingredients
4corntostadas
½tspolive oil
1scallion,minced
1cupprepared tomatillo salsa,salsa verde, look in the Mexican aisle
pinch cumin
4largeEggland’s Best eggs
2ozcheese,shredded, I used Cabot Pepper Jack Light
½cupiceberg lettuce,shredded
1smalltomato,diced
8cilantro leaves
Preparation
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.
