*If you want to see more recipes, go to my new food blog, The Good Food Diaries
Thanks to chef Curtis Stone and one of his great cook books, this recipe is to die for and I didn’t fuck it up. Yay! He explains things in a way that I can understand unlike some other chefs and goes step by step with you.
The photos in the cook book are absolutely delicious. The food looks good too (ba dum dum). I’m a novice cook so this was a little out of my comfort zone but I’m so glad I stuck with it. The first bite is pure heaven. I seriously haven’t tasted something this good for awhile and to think I made it. Holy shit, ya’ll!
I’ve been saying ya’ll a lot recently and have no idea why because I never said it before but I’m rambling so I’ll shut it so you can get to the recipe. Oh, one more thing, the best way we found to eat this deliciousness is by folding it like a taco.
Four 10-inch flour tortillas
8 thin slices Black Forest ham (I used prosciutto)
3 tablespoons butter
1 small red jalapeño, finly chopped (I just used a green jalapeño)
8 cups (packed) fresh baby spinach leaves
8 large organic free-range eggs
1 1/3 cup (about 5 ounces) shredded white sharp cheddar cheese
Hot Sauce (I used Frank’s)
Preheat the broiler. Heat a flat griddle pan over medium-high heat. Working with 1 tortilla at a time, cook the tortillas for 2 minutes on each side, or until they are hot and slightly crisp (don’t allow tortillas to become too crisp at this point, since they will continue to crisp under the broiler). Set 2 tortillas on each of 2 large, heavy baking sheets. Lay 2 slices of ham, overlapping slightly, on each tortilla,
Melt 1 tablespoon of the butter in a large saute’ 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 it wilts. Season to taste with salt, squeeze out any excess moisture, and spoon the spinach on top of the ham, dividing it equally.
Melt 1 tablespoon of the butter on the griddle pan over medium-high heat. Crack 4 eggs (I used one egg each) 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 on top of the spinach on each of 2 tortillas. Repeat with the remaining 1 tablespoon and 4 eggs.
Sprinkle the shredded cheese over the eggs, and broil for 1 to 2 minutes, or until the egg whites are set on top and the cheese has melted. Transfer to plates, and serve with the hot sauce.