Weekend breakfasts are one of the things that my family looks forward to. Weekdays are a grab-and-go affair with the school bus showing up before 7:00AM and three kids to get out the door, so taking the time to sit and enjoy something together in the morning is something special.
Of course that doesn’t mean I want to spend hours making that breakfast. Weekends have a way of being more work than weekdays. There’s always something going on, whether it’s for fun or just cramming everything out hat couldn’t be done during the week.
This recipe is one of my favorites for a quick yet satisfying weekend breakfast. It’s been a favorite of mine in restaurants for years but it’s so simple to make that I rarely see a need to spend that kind of money on it.
I will say in advance that my Mexican friends and readers will probably take offense at my use of chunky salsa over a standard warm salsa rojo. In my defense, I grew up in Northern California where the standard salsa is a Pico de Gallo, a chunky salsa, so it fits for where I am in the world, and it’s available anywhere. The more traditional version is wonderful as well.
Note: this recipe is for one serving, but you can up the portions to about 6 with a standard can of refried beans and a medium sized jar of salsa. just add more tortillas and eggs!
- 2 Corn tortillas
- 3-4 Tbsp Refried beans
- 4 Tbsp Chunky Salsa
- 2 Eggs
- 1 Tbsp Vegetable Oil
- Salt and pepper to taste
Heat refried beans and salsa in two separate small saucepans over medium-low heat.
Heat tortillas by either; wrapping in foil and placing in a 350 degree oven for 10 minutes or; by wrapping in a moist paper towel and microwaving on high for 20-30 seconds.
Cook eggs in oil over low heat until whites are just set. (Do not flip)
Spread refried beans on top of 1 corn tortilla. Place remaining tortilla over refried beans. Place eggs gently on top of tortillas and cover with salsa.
Garnish with fresh cilantro if desired. Serve immediately.
What I would have done Differently had I thought of it at the time:
A lot could be done differently, but I rarely find a reason to do any of them. What I would suggest you NEVER do is add yellow cheese, or any cheese to this dish. This is not Tex-Mex, it’s Mexican. Mexican food does not appreciate yellow cheese.
Links to other recipes like this: