This is a delicious Mexican inspired breakfast dish, full of flavors and textures. A perfect dish for you Sunday brunch.
Ingredients for 4 Servings
8 eggs
12 corn tortillas
1 ripe avocado
1 cup chopped tomato
2 minced scallions
4 bacon strips cut into 1 inch pieces
1 can whole Mexican black beans 560 grams
1/2 cup minced fresh cilantro
1 lime
1/2 minced chili or 1/2 teaspoon spicy sauce
4 tablespoons grated fresh or feta cheese
4 tablespoons vegetable oil
2 tablespoons butter
Salt and pepper
In food processor add the avocado pulp, lime juice, half cup chopped tomatoes, minced chili or spicy sauce, minced cilantro, salt and pepper and process for 3 minutes to make a creamy guacamole. Set aside.
In a small pot reheat the beans and let some of the liquid evaporate it takes about 5 minutes on medium-high heat. Set aside.
In a small non stick frying pan, fry the bacon pieces until golden brown, discard the fat released and drain over towel paper. Set aside.
In a medium frying pan heat the vegetable oil over medium heat and fry the tortillas on both sides until crisp and golden brown and drain over towel paper.
Discard the vegetable oil and melt 1 tablespoon butter and crack 4 eggs making sure they are well distributed in the pan. Fry them for 3, 4 minutes, we want the eggs over easy with runny yolks. Season with salt and pepper. Repeat the process with the remaining 4 eggs.
To assemble the dish, place one tortilla on a plate and spread guacamole generously. place a second tortilla on top and add the beans, garnish with bacon pieces and 1 tablespoon grated cheese. Place a third tortilla on top and top 2 over easy eggs, garnished with chopped tomato, minced scallions and bacon. Serve with cilantro leaves and lime wedges.
Ingredients for 4 Servings
8 eggs
12 corn tortillas
1 ripe avocado
1 cup chopped tomato
2 minced scallions
4 bacon strips cut into 1 inch pieces
1 can whole Mexican black beans 560 grams
1/2 cup minced fresh cilantro
1 lime
1/2 minced chili or 1/2 teaspoon spicy sauce
4 tablespoons grated fresh or feta cheese
4 tablespoons vegetable oil
2 tablespoons butter
Salt and pepper
In food processor add the avocado pulp, lime juice, half cup chopped tomatoes, minced chili or spicy sauce, minced cilantro, salt and pepper and process for 3 minutes to make a creamy guacamole. Set aside.
In a small pot reheat the beans and let some of the liquid evaporate it takes about 5 minutes on medium-high heat. Set aside.
In a small non stick frying pan, fry the bacon pieces until golden brown, discard the fat released and drain over towel paper. Set aside.
In a medium frying pan heat the vegetable oil over medium heat and fry the tortillas on both sides until crisp and golden brown and drain over towel paper.
Discard the vegetable oil and melt 1 tablespoon butter and crack 4 eggs making sure they are well distributed in the pan. Fry them for 3, 4 minutes, we want the eggs over easy with runny yolks. Season with salt and pepper. Repeat the process with the remaining 4 eggs.
To assemble the dish, place one tortilla on a plate and spread guacamole generously. place a second tortilla on top and add the beans, garnish with bacon pieces and 1 tablespoon grated cheese. Place a third tortilla on top and top 2 over easy eggs, garnished with chopped tomato, minced scallions and bacon. Serve with cilantro leaves and lime wedges.
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