When I haven't been to the grocery store in a while I start to play the dinner game 'what's in the fridge?' (this happens frequently, see couscous, pizza, vegetables, salad and a special cabin edition). I almost always have eggs, flour and butter (necessities of baking). Ususally this results in biscuits and eggs sandwiches, on this lucky occasion I had tortillas and an assorment of produce that needed to be used before it wilted. I've previously posted a recipe for Huevos Rancheros, but it's been a while and every version is a little different. Try it for breakfast, dinner or make a huevos rancheros bar with company and let everyone build their own!
2 Tortillas
Black Bean Dip
Handful of Arugula
2 Tomato, Diced
1/4 Onion, Minced
1 Corn on the Cob, Kernels Removed
1 Avocado
2 Eggs, Fried
Chipotle Tobasco, to Taste
Olive Oil
1/2 Lemon, Juiced
Salt & Pepper
Fry the eggs to desired doneness (I like them over easy). Warm up tortilla and spread a layer of black bean dip. Add arugula tossed in olive oil, lemon juice with salt & pepper. Combine tomato, corn and onion, lightly season and add to the top of the arugula mixture. Top with sliced avocado, a fried egg and sprinkle of chipotle tobasco.
Happy Cooking!
No comments:
Post a Comment