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Sunday, February 20, 2011

Huevos Rancheros with A Southern Kick!

I have enjoyed the traditional Huevos Rancheros for many years.  My first encounter was in Puerto Vallarta, Mexico way back when.   We always stayed at a little Bed & Breakfast across the street from Playa de los Muertos in the Old Town.  It was a wonderful vacation retreat over the Christmas Holidays, but unfortunately, I just don't feel comfortable vacationing in Mexico any longer. 

Watching Food TV Network this week, I viewed a "brunch" show.  They featured this version of Huevos Rancheros and it really piqued my interest.   My southern twist added a bed of creamy grits and cilantro. 




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Huevos Rancheros

Breakfast, Brunch, Mexican

8  flour tortillas; 5 inch size
3 tb butter; melted
  salt and pepper; to taste
1 c salsa; divided
3/4 c black beans
8  eggs
1/2 c pepper jack cheese; shredded
1/2 c sour cream

Preheat oven to 400F.

Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups.

In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and  continue baking for 6 to 7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

Notes:  ©Melissa d'Arabian

Yield: 4 servings


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Fresh fruit and juice completed a very tasty 
Sunday Morning breakfast.   Bon Appetit!


 

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