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Healthy Breakfast Recipe – Huevos Rancheros

Healthy Breakfast Recipe

Healthy Breakfast Recipe

I recently returned from a trip to Mexico.  I was inspired by the flavors and combinations of food.  I love the thought of having beans, salsa and corn tortillas for breakfast.  Plop an egg in the middle of that and I am one happy girl.  So upon returning I thought of a healthy breakfast recipe to revive, Huevos Rancheros.  Honestly it had been awhile since I had made it and could not wait to get cooking.

Huevos Rancheros is a standard Mexican farmers breakfast with the translation meaning “rancher’s eggs”.  I am telling you these Mexican ranchers knew how to eat! This is not a traditional Huevos Rancheros recipe because I have given it a healthy facelift.  This healthy breakfast recipe is a weekend delight.  Easy to make and honestly really impressive when plated up, in a fancy pants sort of way. It will look like you spent the better half of the morning making breakfast, however it is really easy to make. Never mind you are getting a ton of nutrients and a lot of healthy “get you going” protein from plant and animal sources.  This healthy breakfast recipe is a great way to start yours and your families day!  Bonus that it taste great!

Huevos Rancheros – Serves 4

4 organic non-gmo corn tortillasHealthy Breakfast Recipe hues Rancheros
1 Tbs olive oil
2 cup romaine lettuce. chopped
1 cup black beans, drained and rinsed
2 cups salsa
4 pastured eggs

Preheat oven on 350 degrees.  Lightly brush tortillas with olive oil, place on baking sheet.  Bake for 10-15 minutes to soften middle and crisp edges.  In a sauce pan heat beans on low temperature. In a skillet add salsa and bring to a low bubble, medium heat should work.  Careful not to scorch salsa.  Once salsa is bubbling make 4 wells by moving salsa aside in an area, exposing the skillet bottom.  Crack egg 1 egg into each well that you have made in salsa.  You will have to work fast.  The goal is to get a poaching effect with the egg in the salsa.  Cook until egg whites are stiff and no longer translucent.  Egg yoke should be firm but runny when cut.  To serve, form layers as follows; tortilla, beans, lettuce, salsa and egg mixture.  Serve hot!  Options: service with fresh avocado slices, serves with guacamole, sprinkle with feta cheese, or sprinkle with chopped fresh cilantro.


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