Prep time
10 MIN
Total time
25 MIN
Serves
4
With crowd-pleasing flavours, this vegetarian take on huevos rancheros is delicious for breakfast or brunch. 

Ingredients

Directions

  1. Preheat oven to 400˚F (200˚C). Brush tortillas evenly with oil; arrange on large baking sheet. Bake for 8 to 10 minutes or until toasted and crisp.
  2. Meanwhile, melt butter in large nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side-up eggs or until done as desired. 
  3. Stir together refried beans and 1/4 cup (60 mL) salsa until blended; spread evenly over each tortilla. Top with fried egg and remaining salsa. Drizzle with sour cream and sprinkle with cilantro.

Recipe tips

  • Top with your favourite ingredients such as avocado or green onion.
  • Don’t like sunny side up eggs? This recipe will taste delicious with scrambled or poached eggs.

Recipe Made With

PACE® Chunky Mild Salsa

PACE® Chunky Mild Salsa

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