Jenn loves huevos rancheros. It is her usual at our favourite breakfast spot, Lady Marmalade, in Leslieville (a Toronto neighbourhood). She had wanted us all to go there yesterday morning but after cleaning up Riley's mess and dealing with two tired toddlers who had partied until 9pm the night before, we decided to stay in.
I whipped up some pumpkin muffins and then decided to give Jenn's favourite breakfast a whirl. It turned out really well! It is surprisingly simple and quick, considering Lady M's looks like a delicious work of art.
I'm not a great food photographer, but I assure you, it tasted delicious!
-- 1 can of black beans, drained and rinsed
-- 1/2 tsp cumin
-- 1/2 tsp of chili powder
-- salt and pepper, to taste
-- Juice of 1/2 lime
-- Eggs (Jenn and I had 2 each, girls had 1 each)
-- Corn tortillas (Jenn and I had 1 each, girls had 1/2 each)
-- Salsa (I used store-bought, but homemade is delicious!)
-- Guacamole (I made my own)
- 1 avocado
- Juice of 1/2 lime
- 1/4 - 1/2 tsp cumin
- 1 garlic clove, crushed
- salt and pepper, to taste
-- sour cream (optional)
-- grated cheese (optional)
-- chopped cilantro (optional)
- Heat oven to 350 degrees. Wrap corn tortillas in aluminum foil and place on top rack to warm up. This is a personal preference thing. Our tortillas had been in the fridge so I wanted to soften and warm them a bit.
- In a medium sauce pan, heat beans, 3 tbsp of water, cumin, chili powder and juice of 1/2 a lime. Stir occasionally until it starts to simmer. Mash beans into a chunky consistency and cook for another 2 minutes. Cover and remove from heat.
- Add butter to a pan over medium heat. Once melted, carefully crack eggs into pan, leaving yolks intact. Cook until they reach your desired doneness. Mine took about 3-4 minutes, but we like them runny.
- Remove tortillas from oven. Place one on a plate. Top with beans and then eggs. Add your desired sauces and toppings (guac, salsa, sour cream, cheese, cilantro, salt, pepper)