huevos rancheros

PREHEAT the broiler

Heat the tortillas by toasting them one at a time in a dry cast-iron skillet or directly over open flame until lightly toasted. Place on a baking sheet, spread each tortilla with 1/4 c of refried beans, and cover to keep warm.

Working in batches as needed, heat the butter in a large skillet over med-hi heat until it is very hot but not smoking and the foaming has subsided.

Crack the eggs directly into the hot butter and reduce heat to medium-low or low. Fry the eggs, shaking the pan occasionally to keep the eggs from sticking. Season the eggs with salt and pepper.

Fry to the desired doneness, about 2 minutes for “sunny-side up,” 3 minutes for medium yolks. Or, once the whites are just opaque, turn the eggs and cook for 30 seconds more for “over medium”, or 2 minutes for “over hard.”

Top each tortilla with two fried eggs and 2 tbsp of the grated cheese. Slide the tortillas under broiler to melt the cheese.

Meanwhile, dice the avocado and toss with the lime juice to prevent the avocado from discoloring.

Top each serving with 2 tbsp salsa and 2 tbsp sour cream. Divide the avocado among the tortillas. Garnish each tortilla with 1 tbsp cilantro and 1 tbsp green onion, and serve