Date: 3/31/2012
Recipe: http://www.closetcooking.com/2011/09/mexican-baked-eggs.html
Modifications: I only used one jalapeno and just realized that I forgot the oregano. It also seemed to take longer than 5-8 minutes for our eggs to cook, more like 15 minutes, however the yolks were far more done than they appeared visually.
Time to table: 30 minutes
Servings: 4 adults
Ben: Dislike
Erin: Like
Annie: Like
Notes: This was one of those meals that kept getting pushed off. I thought it was pretty good, would have been better if we hadn’t overcooked the eggs. The leftovers would be great in a tortilla – Annie had that for lunch the next day and seemed to enjoy it. Ben thought it tasted just like salsa with eggs and wasn’t a fan.
