Huevos Rancheros with Bacon, Avocado, and Mango

Ingredients

• 1 corn tortilla
• 80 g warmed refried beans
• 1 egg
• 1 slice bacon
• 1 tbsp green salsa
• 1 tbsp red salsa
• 40 g avocado, sliced
• 40 g mango, sliced
• 1 tbsp chopped cilantro
• 2 tsp neutral oil, divided
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Cook the bacon in a small skillet over medium heat for 5 to 7 minutes, turning once, until crisp. Transfer it to a paper towel-lined plate, leaving about 1 teaspoon of bacon fat in the skillet.

2. 2

   Warm the refried beans in a small saucepan over medium-low heat for 3 to 4 minutes, stirring occasionally. Add a splash of water if needed to make them spreadable, then season with salt.

3. 3

   Toast the corn tortilla in the bacon skillet over medium heat for 30 to 45 seconds per side, until hot with a few browned spots. Transfer it to a serving plate.

4. 4

   Spread the warm refried beans over the tortilla, leaving a small border around the edge.

5. 5

   Heat the remaining 1 teaspoon oil in a nonstick skillet over medium heat until shimmering.

6. 6

   Fry the egg for 2 to 3 minutes until the white is set and the yolk remains runny. Season with salt and pepper, then place it on the beans.

7. 7

   Spoon the green salsa over one side of the egg and the red salsa over the other side.

8. 8

   Arrange the bacon, avocado slices, and mango slices alongside the tortilla. Sprinkle the egg with chopped cilantro and serve immediately.

Nutrition per serving

Cook this with the app: pantry check, scaling, and the assistant.