Huevos Rancheros with Kefir Crema
3.3
(3)
Lightly fried tortillas with beans, cheese, salsa, and an egg get an extra does of tangy protein from kefir that's been flavored with cilantro, red onion, and sea salt.
Use 4 tablespoons of your favorite salsa in place of the pico de gallo.
Recipe information
Yield
4 servings
Ingredients
Kefir Crema:
Pico de Gallo:
Huevos Rancheros:
For serving:
Preparation
For the Kefir Crema:
Step 1
In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.
For the Pico de Gallo:
Step 2
In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.
For the Huevos Rancheros
Step 3
In a saucepan, reheat the beans over low heat, stirring until heated through. Meanwhile, in a large frying pan, heat 2 tablespoons of the olive oil over medium heat. Add 1 tortilla at a time, heating until each tortilla is lightly crispy around the edges but still soft in the center, about 15 seconds per side. Transfer the tortillas to a plate.
Step 4
To that same pan, add the remaining 1 tablespoon oil, turning the pan to coat the bottom. Once the oil is slightly shimmering, crack the eggs directly into the pan. Cover the pan with a lid and cook until the whites are set on top but the yolks are still runny, 5 to 6 minutes. Sprinkle with a pinch of sea salt.
To plate:
Step 5
Place 1 tortilla on each of four dishes. Spread a thin layer of cooked beans (about 2 tablespoons) on each tortilla, then slip an egg of top, followed by a few avocado slices, a little shredded Monterey Jack, and a tablespoon of pico de gallo. Drizzle a spoonful of the kefir crema over the top and serve.
