HUEVOS RANCHEROS
By: Tom Woodcock
Serves: 4
Ingredients:
♦ Butter
♦ 2 avocadoes, divided
♦ 2 large tomatoes, divided
♦ 1 clove garlic
♦ 1 lime (juice only)
♦ kosher salt
♦ Bunch of cilantro leaves
♦ 1 jalapeno, most seeds removed and roughly chopped
♦ 4 large eggs
♦ 1 (14-oz) can black beans
♦ 1/2 to 2/3 cup grated cheese (cheddar or mozzarella)
♦ 4 whole wheat tortillas
♦ Plain yogurt (optional topping)
Directions:
Make the salsa: Slice 1 avocado and 1 tomato, and place into a food processor. Add the lime juice, garlic, salt, jalapeno and a handful of cilantro leaves – puree until smooth, then set aside.
Prepare the toppings: Meanwhile, dice the second avocado and tomato and place into a bowl; toss to combine, and set aside.
Cook: In a medium saute pan, fry the egg on a medium-low heat, scrambling with a fork for about 10 seconds – you want to gently whip the egg into the size and shape of the tortilla. Place the tortilla on top of the egg, and press down on the tortilla to bind the two together. Let it fry until the egg is cooked – flip over so that the tortilla is on the bottom. Place 1/4 of the black beans on top of the egg, and a few tablespoons of cheese. Cover with a lid, and cook on low heat until the beans are heated through and the cheese is melted.
Open the pan – spread a fourth of the salsa over the cheese, and then top with a fourth of the diced tomatoes and avocado. Sprinkle with salt, then garnish with cilantro and (optional) plain yogurt. Serve immediately.
THE CLASSICAL KITCHEN 