Crispy Tortilla with Ham, Chili, Spinach, and Fried Eggs
Provided by: Curtis Stone
- Preheat the broiler. Melt 1 tablespoon of butter in a large sauté pan over medium-high heat. Add the jalapeño and stir to coat with the butter. Add the spinach and sauté for 2 minutes or just until the spinach wilts. Season to taste with salt. Place the spinach mixture in a fine sieve to drain any excess moisture from the spinach.
- Meanwhile heat a flat griddle pan over medium-high heat. Working with one tortilla at a time cook the tortillas for 2 minutes on each side or until they are hot and slightly crisp (do not allow the tortillas to become too crisp at this point since they will continue to crisp under the broiler). Set 2 tortillas on each of 2 heavy large baking sheets. Lay 2 slices of ham on each tortilla overlapping slightly. Spoon the spinach atop the ham dividing equally.
- Melt 1 tablespoon of butter on the griddle pan over medium-high heat. Crack 4 eggs into the pan spacing them evenly apart and cook for 2 minutes or until the whites are set and beginning to brown around the edges. Using a spatula carefully set 2 eggs atop the spinach and ham on each tortilla. Repeat with the remaining 1 tablespoon of butter and 4 eggs.
- Sprinkle the eggs with the cheese and broil for 1 to 2 minutes or until the egg whites are set on top and the cheese melts. Transfer to plates and serve with the hot sauce.