Makes 4 servings. Difficulty
2 gf corn tortillas 8 eggs 1 cup cheddar cheese, grated 2 slices of gf cooked bacon, chopped 1/4 cup sour cream 1/4 cup gf salsa or Pico de Gallo 1/4 cup cilantro, chopped
Preheat the oven to 375°F. Lightly butter 4 individual ramekins. Carefully break 2 eggs into each dish. Slice the tortillas in half and place one half around the inside of each ramekin (the flat side goes at the bottom - rounded side sits up above the top of the ramekin). Sprinkle each ramekin with cheddar cheese and bacon.
Place ramekins in large baking dish and fill baking dish with hot water until it reaches about 1/2 way up the sides of the ramekins. Place a small piece of aluminum foil over the egg portion of each dish (leaving the tortilla exposed). Bake for about 20 minutes or until the eggs are set, the cheese is melted and the tortilla is nicely browned.
Remove ramekins from the water bath and top with a dollop of sour cream and about 1 teaspoon of gf salsa. Garnish with cilantro and serve.
This is a fun little breakfast dish that puts a different spin on southwestern eggs.