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This quick and easy south-of-the-border breakfast will start your day off on a festive note.

Eggs José

2 teaspoons butter
2 large eggs
2 tablespoons shredded Monterey Jack cheese
1 teaspoon water
2 tablespoons ORTEGA Taco Sauce - Medium
1 large flour tortilla, warmed

1. In a small non-stick skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Slip eggs into pan and reduce heat to low. Cook until edges turn white, about 1 minute. Top with cheese, add water and cover pan tightly. Cook until desired doneness is reached.
2. Meanwhile, spread taco sauce on warmed tortilla. Top with cooked eggs and serve immediately.

Makes 1 serving.

Recipe and photograph provided courtesy of the American Egg Board.

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