"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Eggs Sonora Recipe

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This recipe for Eggs Sonora, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Hozduk Family
Added: Wednesday, April 23, 2008


1 (10oz) can enchilada sauce
1 (1lb) can stewed tomatoes
cup diced green chilies
cup chopped onion
cup chopped fresh tomato
8 corn tortillas
1 (30oz) can refried beans
1 lb. bacon
1 ripe avocado
1 tsp. lemon juice
1 cup dairy sour cream
3 T. butter or margarine
1 dozen eggs, beaten
1 cup shredded cheddar cheese
4 oz Jack cheese, cut into 8 strips

In a saucepan, combine enchilada sauce, stewed tomatoes, chilies, onion, and fresh tomato, and simmer 20 min. Warm the beans in another saucepan. Wrap tortillas in a damp dishtowel and place in a 200 oven to warm. Fry bacon and set aside. Peel and mash avocado, add lemon juice, add sour cream and mix thoroughly. Heat butter in a skillet, add eggs, scramble.

To prepare individual servings, spoon warm beans down the center of tortilla, sprinkle with cheddar cheese and top with strip of Jack cheese. Add a serving of scrambled egg then fold tortilla. Place 2 strips of bacon on top. Pour tomato sauce over everything and top with avocado sauce.




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