Huevos Rancheros with Bacon
Have the kids help assemble this fun-to-eat breakfast specialty.
1 tablespoon butter
1/2 tablespoon salt
6 large eggs
1 (15-ounce) can low-fat or vegetarian refried beans
1/4 cup chopped fresh cilantro, divided
6 (6- to 8-inch) corn tortillas
1/2 cup crumbled queso fresco
12 slices Hormel® Natural Choice® Original Bacon
1/2 cup CHI-CHI'S® Thick & Chunky Salsa Mild
Cook bacon; drain on paper towels. Coarsely chop when cool.
Fill 10-inch skillet half-full with water. Add butter and salt. Bring just to a boil over high heat. Reduce heat to medium. Carefully add eggs, 1 at a time. Cover; cook 2 to 4 minutes or until eggs are cooked but yolks are still soft.
Meanwhile, warm beans; stir in 2 tablespoons cilantro. Warm tortillas and salsa.
Place 1 warm tortilla on each of 6 plates. Top each with about 1/4 cup beans, 1 poached egg, about 1 tablespoon salsa, 2 tablespoons bacon and 1 tablespoon cheese. Garnish with remaining 2 tablespoons cilantro.
© 2013 Hormel Foods Corporation