Huevos Rancheros with Kefir Crema
A Mexican breakfast classic with a twist, featuring crispy corn tortillas topped with refried beans, sunny-side-up eggs, fresh avocado, and a unique kefir-based crema. The dish is garnished with Monterey Jack cheese, homemade pico de gallo, and fresh cilantro.
Ingredients
- •½ cup organic plain whole-milk kefir
- •¾ cup loosely packed chopped cilantro
- •½ cup diced red onion
- •1 pinch Maldon sea salt
- •3 medium tomatoes
- •½ lime lime juice
- •1 cup refried beans
- •3 tablespoons extra virgin olive oil
- •4 pieces corn tortillas
- •4 large brown eggs
- •1 whole avocado
- •½ cup shredded Monterey Jack cheese
Cooking Instructions
- 1.
In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.
5 min
- 2.
In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.
5 min
- 3.
In a saucepan, reheat the beans over low heat, stirring until heated through. Meanwhile, in a large frying pan, heat 2 tablespoons of the olive oil over medium heat. Add 1 tortilla at a time, heating until each tortilla is lightly crispy around the edges but still soft in the center, about 15 seconds per side. Transfer the tortillas to a plate.
10 min
- 4.
To that same pan, add the remaining 1 tablespoon oil, turning the pan to coat the bottom. Once the oil is slightly shimmering, crack the eggs directly into the pan. Cover the pan with a lid and cook until the whites are set on top but the yolks are still runny, 5 to 6 minutes. Sprinkle with a pinch of sea salt.
6 min
- 5.
Place 1 tortilla on each of four dishes. Spread a thin layer of cooked beans (about 2 tablespoons) on each tortilla, then slip an egg of top, followed by a few avocado slices, a little shredded Monterey Jack, and a tablespoon of pico de gallo. Drizzle a spoonful of the kefir crema over the top and serve.
5 min