Huevos Rancheros with Kefir Crema

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. 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. 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. 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. 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. 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