In this reconstruction of a classic Mexican breakfast dish, Huevos Rancheros, all the  ingredients are conveniently piled on the tortillas. In Spanish, desayuno means breakfast. You can, however, enjoy this any time of day.

4 corn tortillas (6 inch/15 cm diameter)
1/2 cup (125 mL) refried beans
1 tbsp (15 mL) extra virgin olive oil
4 large eggs
Salt + freshly ground black pepper to taste
1-1/2 oz (45 g) monterey jack cheese, shredded (1/2 cup/125 mL)
1/4 cup (60 mL) each: tomato salsa, sour cream
1 green onion (white + green parts), thinly sliced
2 tbsp (30 mL) finely chopped cilantro

Preheat oven to 200F (100C).

In dry, non-stick, 12-inch (30 cm) skillet, warm tortillas in batches on medium-high heat, flipping once, 2 minutes, or until hot. Transfer to baking sheet. Spread beans over tortillas, right to edges. Tent with foil. Keep warm in preheated oven.

In same skillet, heat oil on medium-low. Add eggs. Sprinkle with salt and pepper. Fry sunny side up 3 minutes, or until whites are almost firm and yolks are soft.

Place eggs on prepared tortillas. Sprinkle with cheese. Broil 2 minutes, or until cheese melts and egg whites are firm. Top with dollops of salsa and sour cream. Sprinkle with green onion, then cilantro.

Makes 4.

• Mexicans usually fry the tortillas in oil, but simply warming them is fine – and kinder on your waistline. You can also save calories by buying “lite” refried beans.
• Instead of corn tortillas, substitute whole-wheat tortillas.

Tool Time: A small offset spatula (usually used as an icing spreader) is the best tool to smear the beans over the tortillas.

CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL