Friday, August 14, 2009

Let's have eggs for breakfast

Hehe. So we decided to make a special breakfast this morning and venture out of the Cheerios-Pancakes-Oatmeal-Waffle box. After much research (the top recipe on the list), we picked this easy Huevos Rancheros recipe and got to work.

Princess Peach mixed together the rinsed pinto beans with the green salsa. This is the base mixture for the recipe, which we later baked in the oven with a sprinkle of cheese.

Princess Peach thinly slicing the scallions. She's quite handy with a knife! We chopped up scallions, romaine lettuce and fresh cilantro.

And *poof* after ten minutes baking in the oven, much fresh herb chopping and some egg frying, we ended up with this beautiful finished dish! Oh yeah, all before 7:30am. This recipe was both easy AND tasty. And Princess Peach is so awesome in the kitchen!

Princess Peach eating our delicious huevos rancheros!


ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes

1 1/2 cups very thinly sliced romaine lettuce

1 scallion, sliced

2 tablespoons chopped fresh cilantro

3 teaspoons canola oil, divided

2 teaspoons lime juice

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground pepper, divided

1 15-ounce can pinto beans, rinsed

1/2 cup prepared green salsa

8 6-inch corn tortillas

Canola oil cooking spray

3/4 cup shredded sharp Cheddar cheese

4 large eggs

1. Preheat oven to 400°F.

2. Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.

3. Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.

4. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.)5. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.

-Princess Peach's Mommy

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