All 'cup' measures are very approximate; I'm more confident of the number of eggs I used.
- ½ cup salsa (or at least enough to cover the bottom of a small saucepan)
- 1 egg
- 1 flour tortilla
- ½ cup refried beans (I used reconstituted)
- ¼ cup shredded Monterey Jack cheese
PreparationIn a small saucepan, heat the salsa until it bubbles. Reduce the heat until it just simmers.
Crack the egg in a small bowl. Holding the bowl just above the surface of the salsa, pour it in.
Cover the saucepan and let cook for several minutes. 6 minutes gave a thoroughly hard yolk; you may prefer to cook for a shorter time.
Meanwhile, heat the tortilla and the refried beans. Spread the beans on the tortilla. After the egg has finished cooking, transfer it and as much of the salsa as you want to eat to the tortilla (I took it all, but by the end it was almost too much). Top with the shredded cheese.
Let the cheese melt (and the salsa cool) for a minute or two, then serve.
A dollop of sour cream, some sliced pickled jalapeños, or some avocado slices would have been tasty additions, but I didn't have any of those things on hand.
As I had just one egg I suppose this was un huevo ranchero, but
the singular just sounds weird when saying the name of this well-known
Entry first conceived on 16 July 2012, 23:30 UTC, last modified on 16 July 2012, 23:44 UTC
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