MasterChef Winner Whitney Miller's Easy Egg-in-a-Tortilla and Banana Pudding Recipes

When she was only 22 years old, Whitney Miller won the very first season of Fox's hit reality cooking show MasterChef. This week, the Mississippi native unveils her second cookbook, Whitney Miller's New Southern Table—a modern take on traditional Southern cooking. Here are two easy—and delicious!— recipes from her new recipe collection: one for breakfast (or anytime) as well as an irresistible dessert.

Egg-in-a-Tortilla

Makes 4 servings

Believe or not, I had never had "egg-in-a-hole" toast until I visited my Uncle Dwight on a family vacation to Maryland. For breakfast one morning he showed me how to cut the bread slice and cook the egg in the middle. It was so simple and good! Using this as an inspiration and combining the idea with my love of Mexican food, I substituted a tortilla for the bread and created a new breakfast dish everyone in my house loves, especially when served with my Southern Verde Sauce.

Ingredients:

4 small white corn tortillas

1 tablespoon butter, divided

4 large eggs

1/4 teaspoon fine sea salt

1/2 cup Southern Verde Sauce

Crumbled cotija cheese for garnish

Fresh cilantro leaves for garnish

Instructions:

Using a 2 1/4-inch round cutter, cut a hole in the middle of each tortilla.

Melt a fourth of the butter in a small saut� pan over medium-high heat. Add a tortilla and cook for 1 minute.

Reduce the heat to medium.

Crack an egg in a small bowl, then gently slip it onto the middle of the tortilla so that the yolk fits in the hole.

Sprinkle a pinch of salt over the egg.

Cover and cook for 2 minutes. Carefully flip the tortilla and cook for a few seconds.

Transfer to a plate.

Repeat the process with the remaining butter, tortillas, and eggs.

Serve each egg-in-a-tortilla with 2 tablespoons Southern Verde Sauce, cotija cheese, and cilantro leaves.