Huevos Divorciados Recipes

Steps:

• Derrite la mantequilla en una sartén mediana a fuego medio-bajo. Añade los huevos, 1 a la vez, y permitiendo espacio entre cada uno; tapa la sartén. Cocínalos de 4 a 5 min. o hasta que las claras se cuajen completamente y las yemas empiecen a espesar sin estar firmes del todo.
• Pon el mozzarella encima de 2 huevos y sobre los 2 restantes, el queso mexicano; tapa la sartén. Cocínalos durante 30 segundos o hasta que los quesos se derritan.
• Coloca las tortillas en una sola capa sobre un plato grande; cubre 2 tortillas con el jamón, los huevos con mozzarella y la salsa verde. Pon encima de las tortillas restantes los otros huevos con la salsa roja.

Steps:

• In two separate sauce pans cook red and green sauce for 20 minutes; cool; and run through blender.
• Fry eggs in butter, 2 per person; put on plate.
• Spoon 1/4 cup green sauce around one egg on side and 1/4 cup red sauce around other egg. The eggs are in middle and the sauce only goes on one side of plate and meets in middle.

Steps:

• For the salsa asada: Heat a medium skillet over medium heat. Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes. Transfer the charred ingredients to a blender, add the broth and process until smooth. Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes. Season with salt and pepper.
• For the salsa verde: Heat a medium skillet over medium-high heat. Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes. Peel the garlic. Transfer the charred ingredients to a blender and process until smooth. Season with salt and pepper.
• For the Huevos Rancheros: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
• Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes. Sprinkle with salt.
• Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate). Top each tortilla with 2 fried eggs and spoon about 1/3 cup warm salsa asada over 1 egg and another 1/3 cup salsa verde over the other egg. Serve immediately.

Steps:

• Heat the red and green chile sauces in separate saucepans and keep warm.
• Preheat a large, heavy nonstick skillet to medium-low, melt the butter, then add the eggs and fry sunny side up.
• This is a knife and fork taco. For each serving, lay 2 warmed tortillas side by side, open face and overlapping on a plate. Top each tortilla with a fried egg. Spoon some of the red chile sauce around 1 egg, some green chile sauce around the other.

Steps:

• In 12-inch nonstick skillet, melt 1 tablespoon Shedd's Spread Country Crock Spread over medium heat and cook tortillas, 2 at a time about 10 seconds, turning once, to soften. Remove and keep warm. Repeat with remaining Spread and tortillas.
• In same skillet, melt 2 tablespoons Spread over medium heat and cook 4 eggs until whites are set and yolks are slightly firm. Remove from pan and arrange one egg on each tortilla. Repeat with remaining Spread and eggs.
• Serve with chorizo, cheese, sour cream and salsa.