A classic Mexican breakfast; Spanish for Rancher's Eggs, is a
family favorite!
Ingredients
o 1 ½ cups beans, black or pintos
o 4 corn tortillas or 2 - 8"
flour tortilla
o 4 eggs
o 1 cup Garlic Festival Red Sauce, heated
Toppings
o sweet onion, finely chopped
o canned black olives, sliced
o Cheddar
or Monterey Jack Cheese, grated
Instructions
1. Heat
the beans and the chili sauce. Keep warm until ready to serve.
2. Heat
a cast iron griddle or skillet on medium-high heat.
3. Corn
tortillas – Wrap 4 tortillas in aluminum foil. Place on hot griddle. Heat
through – about 1 to 2 minutes per side.
4. Flour
- Place a flour tortilla directly onto a hot skillet for about 1 minute per
side until warm. Repeat with the second tortilla.
5. Once everything
is warmed and ready to serve, fry the eggs sunny side up or, if you prefer,
over easy.
To assemble
1. Divide
the tortillas and beans between two plates.
2. Place
2 eggs on top of the tortillas next to the beans.
3. Pour
red chili sauce on the eggs and beans.
4. Top
with onion, olives, and cheese.
Serve to rave reviews!
