No matter how much we love to ski, we all need quiet mornings to recharge (and sip our coffee out of a real mug, not a thermos in the car).
Whenever we opt not to set an alarm for skiing, we always look forward to a hearty plate of Huevos Rancheros to indulge in a much needed slow morning. Relatively quick and easy to prepare while still feeling like a treat, we can't think of a better rest day brunch than Huevos Rancheros. Depending on what kind of salsa (or hot sauce) we have on hand, they look a little different each time, so feel free to experiment with what you like best.
1 can of black beans
1/4 cup medium red onion, finely chopped
1 clove of garlic, minced
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 Tbsp. jalapeno, finely chopped (or more according to spice preference)
1 Tbsp. olive oil or butter
4 corn tortillas
1/4 cup shredded sharp cheddar cheese (optional)
1 medium tomato, chopped
Handful fresh cilantro, chopped
¼ cup crumbled cotija cheese
Your favorite salsa
Handful of fresh spinach (optional)
Hot sauce (optional)
In a small saucepan, add black beans, salt, oregano, cumin, red onion, and garlic and turn to medium heat.
Heat a non-stick pan to medium with olive oil or butter. Crack four eggs into the pan and fry according to preference. Sprinkle with salt and pepper.
Heat the tortillas in another frying pan until slightly crispy. Melt the cheddar cheese on top of the tortilla on the skillet.
Place two tortillas on each plate, adding a spoonful of black beans.
Place a fried egg on top of the beans and cheese.
Top with diced tomatoes, cilantro, sliced avocado, and cotija cheese. Serve with your favorite salsa.
You’ll have extra beans, so eat on the side or save for tomorrow’s breakfast!