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Huevos Rancheros
| 2 | egg(s) | |
| large spoonful | refried beans | |
| 1 | flour tortilla | 10" is a good size |
| salsa | Pace Picante medium or 505 Enchilada sauce | |
| heaping pile | cheddar cheese, sharp | |
| Feta cheese | ||
| dollop | sour cream |
Fry two eggs over easy in a skillet. While cooking eggs, schmear refried beans (not too much) on the flour tortilla. Also preheat your broiler. When the eggs are almost over easy slide them onto the bean-covered tortilla. Don’t overcook the eggs in the skillet as they will continue cooking in the broiler. Cover eggs with the salsa (another good salsa option is Salsa Picante). Shred a heaping pile of cheddar cheese on top. Broil until the cheese is molten. Remove from the oven, sprinkle with feta cheese and a dollop of sour cream.
A big-breakfast classic, Huevos Rancheros has many forms. This is our favorite.
Recipe adaptation designed by Mathew Barlow
added September 27, 2008
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