Ingredients:

• 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

Directions:

1. Cook bacon; drain on paper towels. Coarsely chop when cool.
2. 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.
3. Meanwhile, warm beans; stir in 2 tablespoons cilantro. Warm tortillas and salsa.
4. 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.

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• Egg in a Basket