Breakfast Recipes

Huevos Picantes

Huevos Picantes
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Breakfast

Huevos Picantes

Serves: 2

Ingredients

very hot tap water
olive oil spray
Pepper
2 Horizon Organic eggs
4 egg whites
2 Mission yellow corn tortillas
1/2 cup Westbrae organic black beans rinsed and drained
1 cup Gelsons Finest hot or mild salsa
2 tablespoons grated Tillamook reduced fat Monterey Jack cheese
1/4 ripe avocado diced or sliced and fanned
1 green onion thinly sliced
6 sprigs cilantro leaves chopped

Directions

Preheat oven to 350 Fahrenheit. Find a small pan that will just hold the two ramekins without them touching. Place it on a sturdy baking sheet. Pour 1/8 inch of very hot tap water into the bottom of the small pan. Spray two ramekins with olive oil spray and sprinkle bottoms with a pinch of pepper. Place one whole egg in each ramekin without breaking the yolks. Add two egg whites to each ramekin. Spray surface of eggs with olive oil spray. Carefully put the ramekins into the water bath. Place two tortillas side by side on the baking sheet. Combine black beans and salsa in an oven proof dish, cover with aluminum foil and place it on the baking sheet if there is room. Place the baking sheet and the black bean salsa in the oven, being careful not to get any water into the eggs. Cook for about 20 minutes, until the whites of the eggs are white, but still loose.

Remove everything from the oven and turn on the broiler. Divide the black bean salsa among the two tortillas. Cut around the edges of the ramekins with a knife or spoon to help loosen the eggs. Carefully spoon the eggs without breaking the yolks it is okay if some of the whites break onto the center of the tortillas. Sprinkle grated cheese on top and place in the broiler for 30 seconds, just until the cheese is melted.

Slide each tortilla onto its own plate and top with avocado. Sprinkle with green onion and cilantro. Serve immediately. Salsa may be served on the side if desired.

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