While I’m spending some time with the new baby, I’m sharing some of my older recipes that I developed for different companies over the years. This is one of my favorites I still make for weekend breakfasts.
This recipe was developed for Betty Crocker.com
Yield: Serves 4
For the Pico de Gallo:
For the Huevos Rancheros:
In small bowl, mix all pico de gallo ingredients; set aside.
In large nonstick skillet, heat oil over medium heat. Add tortillas, one at a time; cook 1 to 2 minutes, turning once, until crisp and lightly browned. Drain on paper towels; cover to keep warm.
In small saucepan, heat refried beans over medium heat until warm, about 5 minutes.
Meanwhile, heat same nonstick skillet over medium heat. Break eggs, one at a time, into custard cup or small bowl; carefully slide egg into skillet. Add water. Cover; cook until whites and yolks are firm, not runny.
To serve, spread warm refried beans over crisp tortillas. Top each with 1 fried egg. Garnish with pico de gallo and sliced avocados. Sprinkle with cheese.
