In this reconstruction of the 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 pepper to taste
1-1/2 oz (45 g) monterey jack cheese, shredded (about 1/2 cup/125 mL)
1/4 cup (60 mL) each: salsa, sour cream
1 green onion (white and 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 on medium-high heat, warm tortillas in batches, flipping once, 2 minutes, or until hot. Transfer to baking sheet. Spread beans over tortillas, right to edges. Cover loosely with foil and 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 still soft.
Transfer eggs onto tortillas. Sprinkle with cheese. Place under broiler 2 minutes, or until cheese melts and egg whites are firm. Top each serving with dollops of salsa and sour cream. Sprinkle with green onion, then cilantro.
- Mexicans usually fry 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, you could substitute whole-wheat tortillas.
- 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