Weekends to me are all about a good brunch. During the weekday I don’t have time to make a big breakfast but on the weekends, I like to sleep in and then get up and make a nice brunch for myself before getting the weekend started.
Ever since I had my first fried flour tortilla, I have been wanting to make this version of Huevos Rancheros. Given the choice, I will take a flour tortilla over a corn tortilla every time. Unless I’m making migas. Then it’s all about the crispy corn tortillas. I like my over-easy eggs crispy too. Crispy seems to be a theme for me.
Note: if you have a favorite Mexican restaurant, ask them if they sell flour tortillas. Mine sell two for .50 cents and they’ll give you salsa with it for free! Sweet. Perfect when you are cooking for just one or two people.
This is the perfect brunch menu for one. Or two.
Huevos Rancheros Tostada
1 flour tortilla
Mexican blend cheese, shredded
Salt and pepper
In a cast iron pan, heat about two tablespoons of oil. Once oil is hot, fry up flour tortilla until crisp on both sides. Remove from oil and place on a paper towel covered plate and let drain.
Heat refried beans until warm. You can do this in a pan with a teeny tiny bit of oil or in the microwave.
Spread refried beans on tortilla. Add cheese on top of beans and place in the oven and broil until cheese melts. Watch the oven carefully so it doesn’t burn. I promise it won’t take long to melt.
In the same cast iron pan, fry up your eggs. Season with salt and pepper. I use the oil to cook the yolk by drizzling it over the egg.
Place eggs on top of your bean and cheese laden tortillas. Add salsa. Garnish with cilantro (or parsley flakes if you don’t have or like cilantro).
Serve with a side of breakfast potatoes.