Cooking Huevos Rancheros
Eggs paired with zesty salsa and warm corn tortillas create
a hearty breakfast, brunch or dinner entrée.
To complement the heat of this spicy combination,
serve with a side of chilled sliced fruit.
Preheat the broiler.
Heat the tortillas by toasting them one at a time in a dry cast-iron skillet
or directly over a gas flame until lightly toasted. Place on a baking sheet,
spread each tortilla with ¼ cup of refried beans, and cover to keep warm.
Working in batches as needed, heat the butter in a large skillet over medium-high
heat until it is very hot but not smoking and the foaming has subsided. Crack the
eggs directly into the hot butter and reduce the heat to medium-low or low. Fry the
eggs, shaking the pan occasionally to keep the eggs from sticking. Season the
eggs with salt and pepper. Fry to the desired doneness, about 2 minutes for
"sunny-side up," 3 minutes for medium yolks, and 4 minutes for hard yolks.
Or, once the whites are just opaque, turn the eggs and cook for 30 seconds more
for "over easy," 1 minute more for "over medium," or 2 minutes more for "over hard."
Top each tortilla with 2 fried eggs and 2 tablespoons of the grated cheese. Slide the
tortillas under the broiler to melt the cheese.
Meanwhile, dice the avocado and toss with the lime juice to prevent the
avocado from discoloring.
Top each serving with 2 tablespoons salsa and 2 tablespoons sour cream.
Divide the avocado among the tortillas. Garnish each tortilla with 1 tablespoon
cilantro and 1 tablespoon green onion and serve.
Makes 4 servings
*four 6-inch corn tortillas
*one cup canned refried beans
*two tablespoons unsalted butter or vegetable oil
*eight large eggs
*salt and black pepper, freshly ground
*one-half cup grated Monterey Jack
*two teaspoons fresh lime juice
*one-half cup prepared salsa
*one-half cup sour cream
*one-fourth cup fresh cilantro, coarsely chopped
*one green onion, white and green parts, thinly sliced on the bias
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