Ingredients2 cups red salsa
Vegetable oil for frying
8 smallish Hunters Mill Stone Ground Homemade corn tortillas (5 to 6 in.)
10 Fairleah Farms eggs
1 cup coarsely Everona jack and cheddar cheese
1 Cup Guacamole
1 Cup Sour Cream
1. Fill a large frying pan with 1/2 in. oil and heat over medium heat until the handle of a wooden spoon bubbles when you stand it in the oil. Using tongs, fry each homemade corn tortilla 2 seconds per side. Drain against side of pan, then overlap 2 tortillas on each plate.
2.Cook 4 eggs, gently sprinkle eggs with grated cheese after you flip them , about 1 minuteeach side for firm whites and runny yolks.
3. Sprinkle warm tortillas with cheese then place cooked eggs on top
Serve and enjoy!!