Crispy tortilla with hot pepper, spinach and eggs

 Another recipe based on a Curtis Stone recipe, but with some adjustments.  This was a yummy breakfast and a change from what we normally do.  You can do smaller tortillas and only 1 egg per tortilla per person if someone isn't super hungry.  With my pregnant stomach space, I needed a smaller portion.

Serves 4

Ingredients:

4 10-inch flour tortillas

3 T butter or olive oil

1 small jalapeño, finely chopped

6-8 cups spinach leaves, chopped

salt

8 eggs

1 1/3 cups cheddar cheese, or another kind of cheese (also optional)

hot sauce / salsa

8 slices ham /cooked bacon/ Canadian bacon, optional - my kids like with the meat, me not so much

Directions:

Preheat oven to warm, but not hot.  Cook tortillas 1 at a time, until hot and barely crisp, on a griddle or in a sauce pan.  Set tortillas on baking sheet, if using ham, place that on tortillas, and place in oven to stay warm.  

Melt 1 T of butter in sauce pan, over medium-high heat.  Add the chopped jalapeño and stir to coat with the butter.  Add the the spinach and sauce until it just wilts.  Season with salt and paper to taste.  Spoon spinach mixture on top of tortillas, dividing it equally. Place back in oven to stay warm.

Melt the remaining butter in saute pan.  Fry the eggs, keeping them apart from each other.  When they are cooked to your presence, place on the spinach/tortillas.  Sprinkle cheese on top.  Can broil the cheese if you want it melted.  Transfer tortillas to plates and serve with hot sauce, or salsa.