Huevos Rancheros for Breakfast Ideas Mondays

This week for my very late post for Breakfast Ideas Mondays, I decided to do huevos rancheros.  We actually had them Sunday night for dinner instead of breakfast, because somehow after a long ride home from the beach Saturday that included not getting home until well after nine pm, breakfast Sunday didn't happen.  We just slept through it.

Speaking of trips, please be understanding, if I am a bit sparse this week.  We spent last week on a family vacation and this week I am doing some rather intensive training for school.  Don't get me wrong, I have lots of things to post about from the beach week - both recipes and some restaurant reviews, but I might not get them all up this week due to the training.  I should be back on track by Thursday or Friday at the latest.

So, back to the recipe...These huevos rancheros are a bit on the spicy side, but if you want to make them a bit less, reduce the chipotle peppers in adobe sauce, and of course you don't have to top them with jalapenos.  Also, I fried the tortillas in butter like most of the recipes I saw, but I really don't think you would be able to tell a lot of difference if you heated them without the butter, and you would save a bunch of fat and calories - but that is up to you.  Before making this, I read a bunch of recipes online, and this is kind of a synthesis of the parts I liked best in each.

As always, be sure to stop by Yummy Inspirations for all of this week's great Breakfast Ideas Mondays posts!



Huevos Rancheros
yield: 4 servings - but you might want seconds, so maybe just 2

4 corn tortillas
4 Tbsps. butter divided
4 large eggs
1 can roasted diced tomatos
1 Tbsp. chipotle peppers in adobe sauce, chopped
4 Tbsps. cheese (your favorite or what you have on hand), shredded and divided
1 can black beans, rinsed and drained

optional toppings:
sliced avocado, sliced jalapenos, sour cream, chopped cilantro

Heat black beans in a medium saucepan.  Heat together tomatoes and peppers in a separate saucepan. While beans and tomatoes are heating, fry tortillas in butter until slightly puffed on each side.  Only use a little butter at a time and wipe the pan with a paper towel between each tortilla.  Put the tortillas on a plate to keep warm.  I went ahead and put them on the plate they were being served on and covered them with a paper towel.  Fry eggs to your desired doneness in remaining butter.  Before removing the eggs from the pan top with cheese to allow it to melt slightly. To serve, spoon tomato mixture over tortillas.  Top with eggs and any other desired toppings.  Serve with black beans.