6 corn tortillas (5 to 6 inches in diameter)
1 cup refried beans
1 ¼ cups chunky salsa
2-3 Tablespoons butter
6 fried eggs
Salt and pepper
½ cup crumbled queso fresco (similar to feta) or shredded Mexican blend cheese
Avocado, sour cream, cilantro for garnish (optional)
Warm tortillas in microwave, skillet or oven. Heat salsa and refried beans. Keep warm until time to serve.
To fry eggs, melt butter in nonstick skillet over medium-high heat. Swirl pan to coat. Break each egg into a custard cup first, and slip into pan. Immediately, reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, 5-6 minutes. Slide turner under each egg and carefully flip it over in the pan. Cook second side to desired doneness. Sprinkle with salt and pepper.
To assemble, spread tortilla with refried beans. Top with fried egg. Spoon salsa over egg, and sprinkle with cheese. Garnish with sliced avocado, a dollop of sour cream and a pinch of cilantro, as desired.
Serving Suggestions: The basic huevos rancheros (pronounced WAY-vos ran-CHAIR-os) recipe is a fried egg served on a warm corn tortilla and smothered in salsa, but the possibilities are endless. Eggs may be poached, fried or scrambled. For a lighter version, substitute a cool, refreshing pico de gallo for the salsa. Or, make this recipe heartier by adding crumbled cooked chorizo sausage for breakfast, or your favorite meat and bean chili for dinner.
Cascarones can be made at home by filling clean, dry egg shells with confetti, and gluing tissue paper over the end to seal.
Missouri Egg Council