Photo: William Dickey; Styling: Buffy Hargett
Prep Time
10 Mins
Fry Time
4 Mins
Cook Time
15 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Fry tortillas, in batches, in hot oil in a medium skillet 1 to 2 minutes on each side or until crisp. Top each tortilla evenly with shredded cheese. Keep warm.

Step 2

Add water to a depth of 3 inches to a large Dutch oven. Bring to a boil; reduce heat, and maintain a light simmer. Add vinegar. Break 4 eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired. Repeat procedure with remaining 4 eggs.

Step 3

Top each warm tortilla with a poached egg, Chipotle Hollandaise Sauce, and 2 Tbsp. salsa. Garnish, if desired. Serve immediately.

Ratings & Reviews