8 small corn tortillas, 6-inch diameter
4 tsp. butter, divided
8 large EGGS
salt and pepper
2 cups prepared refried pinto beans, warmed
1/2 cup tomatillo or green salsa
1/2 cup tomato or red salsa
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped fresh cilantro
Yields: 4 servings
- BAKE tortillas in a single layer on a large baking sheet in preheated 400°F oven for 7 to 10 minutes or until crispy.
- HEAT half of the butter in large nonstick skillet set over medium-high heat until just melted. For Sunny-Side Up, Over-Easy or Over-Hard Eggs: BREAK 4 eggs and slip into skillet 1 at a time. Immediately REDUCE heat to low.
- COOK eggs about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or flip eggs carefully with turner and cook second side to desired doneness. SPRINKLE eggs lightly with salt and pepper. (Repeat method with remaining butter and 4 eggs, or prepare all 8 at once in 2 large nonstick skillets or on one large flat griddle.)
- SPREAD warm refried beans evenly over tortillas. SPOON tomatillo salsa over half the tortillas and tomato salsa over remaining tortillas. TOP each tortilla with 1 fried egg. TRANSFER one of each salsa-topped tortillas to 4 plates and garnish with red onion and cilantro. Serve immediately
Mix 1/4 cup sour cream with juice from one fresh lime juice and drizzle on top of eggs right before serving.
Garnish with chopped avocados and lime wedges.
Prepare recipe with refried black beans instead of the pinto beans if desired.