This dish was our dinner last night, but would also be a great breakfast and if my pre-baby late nights remind me, probably a very good breakfast after overindulging in wine.
– 1 LB grilled Flank steak, leftover grilled steak works just fine
– 2 plum tomatoes, thinly sliced
– 1/4 cup chopped cilantro
– 1 tablespoon butter
– Hot sauce
– 1 teaspoon salt
– 6 eggs
– ¼ cup sour cream
– ½ cup shredded Colby jack cheese
– 6 tortillas
Cut the grilled flank steak into thin slices against the grain of the meat. Re-heat the steak if you are using leftovers.
In an egg poacher, melt the butter before adding the eggs. Cook the eggs until just slightly firm. Top each egg with a dash of salt, two slices tomato and a sprinkle of cilantro. Cook for an additional minute and remove the eggs from the heat. Equally distribute the meat in the center of each tortilla. Spoon one egg on top of the meat, followed by a sprinkle of cheese, a dollop of sour cream and finally a dash of hot sauce. Fold the sides of the tortilla over the ingredients and serve.