Friday, June 4, 2010

70. Huevos Rancheros, Interesting Eggs

The breakfast eggs we ate as children were quite basic and we ate them with sides like sausage, bacon, toast and fried potatoes; nothing much was ever on top of the eggs except salt and pepper.

The recipe revolution, invasion...evolution, (or whatever you want to call it), that started in the 60s has been a good thing. Recipes have become more cosmopolitan...although, sometimes less comforting...but, certainly more interesting. Fortunately, with the influx of south-of-the-border foods, even eggs had a chance to become more deluxe for the average household.

A trip to Cancun gave me the delightful experience of tasting huevos rancheros. One of the best parts of this dish is that the recipe is uncomplicated and easily replicated. Variations can be produced according to one's taste...add or delete ingredients as desired...huevos rancheros...a fun name to say and a dish with great eye appeal.

Today's post is a variation of that morning breakfast in Mexico.

Huevos Rancheros

4 Corn tortillas
1 T vegetable oil
1/4 C taco sauce
Refried beans
4 eggs
Smart Balance margarine
Shredded cheddar cheese
Sour cream or Greek yogurt (thick)
1 avocado, peeled and sliced
Fresh pineapple

Fry tortillas in hot oil until slightly crisp, but not brown; drain on paper towels.
Heat taco sauce in the microwave, keep warm.
Heat refried beans in the microwave, keep warm.
Fry eggs in margarine to desired degree of doneness.

Assemble:  place a warm taco on each serving plate; spread with warm refried beans, top with egg; spoon warm taco sauce over egg.

Add a dollop of sour cream, sprinkle with cheddar cheese. Add slices of avocado and fresh pineapple on the side. Serve immediately. 4 servings.

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