Sunday, June 2, 2013

Corn Tortilla Crusted Eggs

Just another recipe on my favorite subject - eggs. How about hard boiled eggs topped with a flavorful and crunchy corn tortilla crumbs?

Blog's Category:  My Own Fast and Easy, Perfect Breakfast, Hors D'oeuvre

Corn Tortilla Crusted Eggs


For our bake even at work I was thinking about somethins that would be:
- not sweet, to balance out usual plentiful sweets offerings
- easy to finish up in a morning saving up those precious morning minutes
- finger food, easy to grab-&-go
- reasonably healthy for those watching their weist line
Taking into consideration all of the above I come up with these egg recipe. As I was totally satisfied with results, I'm pretty sure I'll be making it again and again, probably with a different degree deviations from this particular component list.

What is it?

The idea is simple - take hard-boiled egg half, then top it with some flavorful melting and crunching up stuff and bake it to finish the composition. In this particular case topping is juicy layer of mayo mixed with fresh parsly and parmesan and another layer of corn tortilla crumbs mixed with some olive oil for a better crust.

Taste Description

If you know what I'm talking about, corn tortilla has very special nice aroma which plays a leading role in creating flavors here. Their fumes, complimented greatly by fresh and classy taste of parsley and cool mayo/parmesan combo create delicious "cover" to an egg.
Textures here a totally separate story - your teeth will bite through very crunchy crumbs, then going through smoothness of mayo and melted parmesan and finishing up with tender-dense egg body - what a jorney for your senses:)

How to Serve

They are best warm with a mayo/parmesan layer still melted. Although at the time I got them to the destination point they were cooled down but still very good. It's a nice "make ahead" recipe which can mostly be done the night before and then just popped under the broiler and served 10-15 minutes later.

Corn Tortilla Crusted Eggs

  • 10 hardboiled eggs, split in half along
  • 2 tbs mayonnaise 
  • salt to taste
  • 2 tbs grated parmesan
  • 1-2 c finely chopped fresh parsley
  • 2-3 small corn tortillas, run through processor to get tortilla crumbs
  • 2 tbs olive oil (or your choice of fat)
  • 1/2 tsp freshly ground black pepper

- Place egg halves on a baking sheet (or in a container if you want to make it day before and bake next day). 

- Mix together chopped parsley, mayo, parmesan and a little bit of salt. Spread this mix on a top of eggs.

- With your hands, mix corn tortilla crumbs with olive oil and black pepper. Cover eggs with these crumbs and bake in 400F oven on the upper shelf or put under the broiler until crumbs are golden brown.

- Serve and enjoy!


...use spoon and your finger to distribute the mayo/cheese mix among eggs

..flatten/spread it out

Oil in crumbs will help to creat that yummy crust

Right at this point, I put a cover on this container with eggs and pop in a fridge to bake next day.

Next day, right from an oven - nice, tan and crunchy.

Baked crunchy eggs - lovely choice for brunch, aren't they?

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