Recipe - Hudson Valley Apple Brown Betty

1 cup Red Tomato Salsa; see * Note
1 cup Heavy cream
4 cup Fried Tortilla Chips; see *
Note
One half cup Grated cheese mixture;
comprised of
Two parts grated manchego
Two parts grated panela
One part grated Cotija
1 tablespoon Unsalted butter
4 lg Eggs
4 teaspoon Sour cream

* Note: See the “Red Tomato Salsa” and “Fried Tortilla Chips” recipes which
are included in this collection.

Combine the Red Tomato Salsa and cream in a saucepan and bring to a boil.
Add the Fried Tortilla Chips, reduce the heat and simmer, stirring
frequently, until the chips soften, about 15 minutes. Stir in the grated
cheese mixture and remove from the heat. Melt the butter in a large
nonstick skillet. Fry the eggs, sunnyside up, just until set. Ladle the
corn chip mixture into bowls. Top each with a fried egg and 1 teaspoon of
sour cream. Serve immediately. This recipe yields 4