Open Face Huevos Rancheros

How to Make

• Step 1: Beans ... Add the olive oil to a saute pan and bring to medium heat. Then add the beans, green chilies, onions, cumin, chili powder, and a pinch of both salt and pepper and cook 5 minutes. Using a potato masher, or the back of a fork, mash the beans up as they cook. Add a little chicken broth to help smooth out the mixture. You don't want them completely mashed. Keep adding the broth until you get a nice consistency. About 10-15 minutes total cooking time. These are actually better made the night before. Then, just reheat when needed.

• Step 2: English Muffins ... Lightly toast the English muffins. I use the oven, just because they will need to go back in the oven to melt the cheese.

• Step 3: Eggs ... Add a little butter to a small non-stick saute pan and bring to medium low heat. Then add the eggs. Once the whites are set, add a little water to the pan and cover; this will allow the eggs to cook slowly and the whites NOT to brown, they will come out very tender. They take about 5-7 minutes - it really depends on your pan and the size of the eggs.

• Step 4: Salsa ... This is optional, but I like to serve the salsa warm - 30 seconds in the microwave if that; but, you don't have to.

• Step 5: Finish and Serve ... As the eggs cook, turn on the broiler. Toast the cut side of your muffins just a minute or too until lightly toasted. Remove and top with some of the warm beans and grated cheese. Back under the broiler to melt the cheese. It will only take a minute if that. Once the cheese has melted; top each muffin with a fried egg and finish with the salsa. Garnish with a couple slices of avocado and sour cream if you want. ENJOY!