Friday, July 22, 2011

Huevos Rancheros Cups

One Saturday I ended up watching a lot of Food Network shows I had saved up in my DVR. Do you know what that means? Lots of food cravings (Bacon! Ooooo look at that fried chicken! Why don't we eat more heirloom tomatoes?) and a stack of new recipes to try. By the end of the day, I had printed off 5 new recipes for my "To Try" folder and was already plotting Sunday morning breakfast.

Mexican is always a hit in our house, and black beans for breakfast are a hit for the grownups. Runny yolks are my thing, so I was already planning to "overcook" a few for the rest of the family by pulling two out for myself The individual servings were fun, and would work for a brunch or "fancy" breakfast.

My husband and I really enjoyed these. My 3 year old was appalled. Life goes on.

I am sharing this recipe at The Grocery Cart Challenge Recipe Swap.

Huevos Rancheros Cups
recipe adapted from $10 Dollar Dinners
Makes 8 egg "cups"

8 (5-inch) tortillas (flour or corn - I used corn)
3 tablespoons butter, melted
Kosher salt and freshly ground black pepper
1/2 cup salsa (1 tablespoon for each cup)
3/4 cup cooked black beans (2 tablespoon for each cup)
Kosher salt and freshly ground black pepper
8 eggs (1 for each cup)
1/2 cup shredded pepper jack cheese (1 tablespoon for each cup)
For serving:
1/2 cup salsa
1/2 cup sour cream

Preheat the oven to 400 degrees F.
Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups.
Fill cups with 1 tablespoon salsa each, then 2 tablespoons of black beans. Sprinkle each cup with salt and pepper. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and then bake for 6 to 7 minutes more.
 To serve, spoon the sour cream and remaining salsa on top of the eggs.

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