Mexican Gashouse Eggs

For generations, Gashouse Eggs have been family favorites, collecting dozens of clever, amusing names. Now there’s a new game in town, the Mexican Gashouse Egg, an egg fried in a tortilla.

Mexican Gashouse Eggs, the 'Señora' rendition

You know that game of ‘telephone’ we played as kids? We corral ourselves in a circle, I whisper something in your ear, you repeat the same something into the next person’s ear, all around the circle. Within a person or two, the ‘something’ turns into something entirely different. We all giggle, but absorb the grown-up lesson of how communication breaks down.

I love-love-love how a recipe ‘whispered’ into the ear of another cook inspires something entirely different. This isn’t a communication breakdown, it’s a culinary breakthrough!

So goes the joy of sharing a kitchen with a creative cook. When I raved about my dad’s Gashouse Eggs, the next morning what appeared but ‘Mexican’ Gashouse Eggs? Instead of frying an egg with bread, why not fry an egg inside a tortilla? Brilliant!

But creative cooks wield the whispers of their spoons and spatulas in their own ways.

My ‘Señora’ version is ladylike, it’s all about the tortilla as it curls and crisps in the skillet. Even so, I like to eat it with my hands, like pizza.

The ‘Señor’ version is manly, it’s all about the ‘stuff’ piled atop the tortilla, as much as it can hold so requires a fork.

The ‘Macho’ version is extra manly, adding the heft of a second tortilla and just might require a big fork forklift.

All three are delicious, there’s no arguing that one’s better, no choosing one over the other. Add Mexican Gashouse Eggs to your menu rotation – breakfast, lunch, supper, any one or all will do – and just see what creativity yields.

MEXICAN GASHOUSE EGGS

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 1
  • Olive oil
  • 1 tortilla, corn or flour
  • 1 egg
  • Salt & pepper to taste
  • Salsa
  • Grated cheese
  • Cooked mushrooms, optional
  • Bacon pieces, optional

Turn on the broiler.

Heat a skillet on medium. Lightly brush the skillet with olive oil, also both sides of the tortilla. With a knife, cut a circle from the center of the tortilla. Drop the tortilla into the skillet (it should sizzle a bit), the cutout piece alongside.

SEÑORA Crack an egg into the center hole. Season with salt and pepper. Gently arrange tiny spoonsful of salsa around the egg, sprinkle the salsa with cheese. When the bottom of the tortilla is golden, transfer the skillet to the broiler to finish cooking the egg.

SEÑOR Build a moat of salsa, mushrooms, bacon and cheese around the perimeter of the tortilla, then drop the egg into the center. When the bottom of the tortilla is golden, transfer the skillet to the broiler to finish cooking the egg.

MACHO Load the entire surface of the tortilla with salsa, mushrooms, bacon and cheese. Top with a second tortilla, then drop an egg into the center.

NUTRITION ESTIMATE Per Serving with a Corn/Flour Tortilla (assumes 2 teaspoons olive oil, 1 tablespoon cheese, 1 tablespoon salsa): 185/221 Cal; 9/11g Tot Fat; 4/4g Sat Fat; 225/225mg Cholesterol; 229/399mg Sodium; 12/16g Carb; 2/1g Fiber; 1/1g Sugar; 11/12g Protein; Weight Watchers 3/4 points
Mexican Gashouse Eggs, the 'Señor' rendition

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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sounds great. Here's one my husband makes that might be a distant "Italian cousin" to the mexican recipe Spaghetti eggs! A great way to use up left over spaghetti noodles. In frying pan with a generous amount of melted butter put as much spaghetti (cooked) as you want to cook. Brown and warm. Make a "hole in the middle" and put more butter and as many eggs as you will need (we always blend the eggs together before adding to the hole in the pan. The eggs will set, then stir around with the noodles. Add cheese and chopped green onions.
 
Ooo ... I like your husband's style! And yes, an 'Italian' cousin. This has potential! Thanks so much for sharing the idea!
 
I love the sound of this, especially with corn tortillas. Delicious!
 
Wow, brilliant recipe! I don't know which version I'd like the best. I guess it would depend on my mood at the time.

Thanks for the mention in your BlogHer article about our sweet sour fish recipe. We really appreciate it.

Love your site! Beautiful design.
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna