Bacon and eggs. These two words just seem to go together; they were meant for each other. So this week on the blog I will be featuring bacon and eggs, separately and together. So….let’s get crackin’. 😀
First up is this salad that is like a ray of sunshine on a cloudy day. Especially welcome as we experience another Polar Vortex here in my area of the country. BTW, has that become the new buzz word for 2014? I seem to be hearing it a lot on weather news, so I’m just going to start dropping it into my conversations like I really know what I’m talking about. This is what I know for sure: Polar Vortex = COLD. And that’s all I need to know about it. Enough already, go away.
Anyway, back to the salad. A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco (cheese), cilantro and a citrusy black bean and tomato salsa. When served, this salad is bright and attractive on the plate. You can add some toasted tortillas to help scoop up the salsa, and the runny egg yolk. This meal made a nice change from what we’ve been eating, and Mr. D. and I enjoyed it immensely.
HUEVOS RANCHEROS SALAD
Yield: Makes 6 servings To make less, adjust amounts accordingly.
- 1 (15 1/2-ounce) can black beans, drained and rinsed
- 3 large plum tomatoes seeded and chopped ( about 1 1/2 cups)
- 1/2 medium red onion, chopped ( about 1/4 cup)
- 3/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice (2-3 limes)
- 3 tablespoons roughly chopped fresh cilantro, plus more leaves for garnish
- 1/2 teaspoon hot sauce, or more to taste
- 3/4 teaspoon salt
- 12 cups mixed spring greens (about 8 ounces)
- 6 corn tortillas
- 6 large eggs
- freshly ground pepper
- 1/2 cup crumbled queso fresco (about 3 oz.)
1. In a medium bowl, gently stir black beans, tomatoes, onion, olive oil, lime juice, cilantro, hot sauce, and salt to combine to create a fresh salsa. Set aside. Divide greens among 6 dinner plates and set aside.
2. With a little olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste. Toast tortillas directly under broiler or over an open flame, 1 minute per side. Cut tortillas into quarters and wrap in foil to keep warm.
3. Evenly divide all but 1/2 cup of the salsa among the plated greens. Divide remaining oil between 2 large nonstick skillets over medium-high heat. Crack 3 eggs into each pan and reduce heat to medium. Season eggs with salt and pepper to taste, and cook lightly splashing tops of eggs with pan oil, until whites are opaque and yolks are deep golden, about 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso fresco and remaining salsa; garnish with cilantro. Serve salads immediately with reserved tortillas.
SOURCE: Cooking Light