ONE FROM THE BOOK - MUFFIN TINNED HUEVOS RANCHEROS

This is one from the book that I made up for my interview with the Times this week...could be more excited. 

This is the perfect dish brunch or lunch dish to 'Cook for Company' any day of the week.

Muffin Tinned Huevos Rancheros 

Preparation Time – 10 minutes

Cooking Time – 5-10 minutes

Feeds – 4-6 

1 Pack of Tortillas - Each tortilla halved

Eggs - Allow one per person - Remove the majority of the egg white 

150g Pack of Lambs lettuce - Thoroughly washed

80g of Feta cheese - Crumbled

150ml of sour cream

Sprinkle of smoked Paprika

Jalapenos - Options for extra spice

Smoky Spiced Tomatoes Ingredients -

1 Large clove of garlic

400g Tin of good quality tomatoes

1/2 Teaspoon of smoked paprika

1 Sprinkle of oregano

Salt & pepper for seasoning

Cheesy Gruyère Sauce Ingredients – 

50g of Salted butter

2 Tablespoons of plain flour

1/2 Teaspoon of English mustard

350ml of semi-skimmed milk

Sprinkle of salt and pepper to season

70g of Grated Gruyère cheese

Instructions - 

Start by crushing and finely slicing the garlic and add to a medium sized saucepan along with the tinned tomatoes, smoked paprika, oregano and seasoning. Leave to cook on a medium heat while preparing the other ingredients.

For the cheesy Gruyère sauce start by melting the butter in a small saucepan on a medium/low heat. Once it's fully melted add the flour and mustard and stir thoroughly until it forms into a paste. Continue to stir for a minute or so then add the milk gradually until the paste turns into a thick sauce. Next add the seasoning and grated cheese and keep stirring until it starts to become a smooth, lump free sauce. Continue to cook on a medium/low heat until ready to use ensuring you stir it often enough so it doesn't stick or burn to the bottom of the pan...it can easily happen.

To create your tortilla nests first slice your tortillas in half before pressing each half into non-stick muffin tin tray compartments (Be sure to butter the tin if you don’t have a non-stick tray). You should be able to do 4-6 per tray. Next add a dollop of the cheesy sauce followed by an egg yolk (removing the majority of the egg white so that it doesn't spill over or out of the sides) It's easier to not overcook your egg this way too. Repeat for each tortilla and cook on 180 degrees Celsius for 5-10 minutes until the tortilla starts to crisp and serve so that the egg is still runny.

Serve with a garnish of lambs lettuce, a sprinkle of goat’s cheese, a few dollops of sour cream, jalapenos and as much paprika as you like. Season with salt and freshly ground black pepper.