My husband started a new medecine for his Crohn's disease. His condition isn't so bad - he doesn't have any active signs of the disease, but there are a few foods his intestines can't tolerate. Like eggs. And some dairy. And sweet food in the morning. Thankfully, the new medecine helps with this. Which means, Breakfast Foods On The Blog!!!!
Until now, if I wanted to make fancy breakfast food, I had to wait until company came over. The thought of making breakfast for one was kind of depressing, so I hardly went all out on breakfast just for myself. Now, we have pancakes just about every Sunday. I made these huevos rancheros a few weeks ago, and they made for a satisfying, filling breakfast. I love how the black beans added an extra boost of protein.
Huevos Rancheros
original recipe
For two servings:
2 Tbs olive oil
4 6-inch flour tortillas
⅓ c refried beans, warmed (I used this recipe with black beans)
4 eggs
¼ c salsa (recipe follows)
In a large cast iron skillet (or frying pan), heat oil over medium high heat. Pan fry tortillas until browned on both sides, about 2 minutes per side. Set tortillas on a plate. Spread refried beans over the tops of the tortillas. Fry the eggs to desired doneness. Place an egg on top of each bean-covered tortilla. Top with salsa. Serve immediately.
Salsa:
1 clove garlic
¼ c roughly chopped white onion
½ jalapeno pepper, seeded (adjust according to heat tolerance)
small handful of cilantro
4 ripe tomatoes, seeds and inner flesh removed
1 Tbs lime juice
Salt and pepper
Place garlic, onion, jalapeno, and cilantro in a food processor. Blend until ingredients are finely chopped. Add tomatoes, and pulse a few times until they are chopped, but not mushy. Place salsa in a bowl. Stir in lime juice, and season with salt and pepper. Makes about 2 c. of salsa. Store in an airtight container in the refrigerator for up to 3 days.
2 Tbs olive oil
4 6-inch flour tortillas
⅓ c refried beans, warmed (I used this recipe with black beans)
4 eggs
¼ c salsa (recipe follows)
In a large cast iron skillet (or frying pan), heat oil over medium high heat. Pan fry tortillas until browned on both sides, about 2 minutes per side. Set tortillas on a plate. Spread refried beans over the tops of the tortillas. Fry the eggs to desired doneness. Place an egg on top of each bean-covered tortilla. Top with salsa. Serve immediately.
Salsa:
1 clove garlic
¼ c roughly chopped white onion
½ jalapeno pepper, seeded (adjust according to heat tolerance)
small handful of cilantro
4 ripe tomatoes, seeds and inner flesh removed
1 Tbs lime juice
Salt and pepper
Place garlic, onion, jalapeno, and cilantro in a food processor. Blend until ingredients are finely chopped. Add tomatoes, and pulse a few times until they are chopped, but not mushy. Place salsa in a bowl. Stir in lime juice, and season with salt and pepper. Makes about 2 c. of salsa. Store in an airtight container in the refrigerator for up to 3 days.
Looks easy to prepare and delicious. Thanks for sharing!
ReplyDeleteThis sounds and of course looks amazing. Jon just recently had juevos rancheros and absolutely loved it! Glad your hubs can now indulge in more breakfast food!
ReplyDeleteI have always wanted to make huevos rancheros myself, but didn't realize just how easy it can be! Thanks for sharing this recipe, and I'm glad your hubby has his medicine figured out so that he can enjoy them, too!
ReplyDeleteThis is absolutely gorgeous. I'm definitely saving this recipe for Sunday morning.
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