Views: 6750
Step 1.
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.
Ray Kachatorian
Step 2.
Place the spinach mixture in a fine sieve to drain any excess moisture from the spinach.
Ray Kachatorian
Step 3.
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.
Ray Kachatorian
Step 4.
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.
Ray Kachatorian
Step 5.
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.
Ray Kachatorian
Step 6.
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.
Ray Kachatorian
Step 7.
Transfer to plates and serve with the hot sauce.
Ray Kachatorian
Grilled New York Strip Steak
Curtis shares his tips for searing a luscious peppercorn encrusted New York Strip steak with a side of tasty sprouts.
Curtis' simple grocery stacking method will revolutionize the way you organize your kitchen and prolong the life of your produce.
