Baked Egg Cups

This recipe is courtesy of the local paper; it was the Engineer who emailed it to me requesting that we try it. I think it’s the edible vessel that really appealed to him, though he is a fan of eggs, too. It was easy to make, highly adaptable, and very good. Depending on your taste and your ingredients, this could be a brunch, lunch or dinner – we chose the latter. The following recipe makes 2 servings, but feel free to double or triple it. You can serve it on its own or with something like a green salad. 4 corn tortillas 4 eggs ½ cup tomato salsa salt and pepper, to taste sharp cheddar or lactose-free cheese of your choice, to taste Preheat oven to 400 °F. Spray four individual cupcake molds with nonstick cooking spray (or grease them). Microwave corn tortillas for about 30 seconds; this makes them more pliable so you can form your cup. Crack an egg in each tortilla cup; distribute salsa evenly between each cup. Season to taste and bake for 12-14 minutes, depending on how you like your eggs. Cool for 1 minute in tin. Using a knife if needed, carefully pop out tortilla cups. Serve immediately.