Last week, we went out for brunch.  (We, as in my immediate, non-extended family.)  People (as in them) ordered some very ‘heavy’ dishes, one of which was Huevos Rancheros with Nachos, beautifully served, with sides of beans, guacamole, etc.  (Sorry, if I am causing anyone to salivate.)

On the one hand, I was tempted to order a decadent dish, but on the other, I knew that I would regret it later, not just because of the calorie count; because these type of  ‘heavy’ dishes no longer sit well with me.  My ‘system’ is accustomed to light foods, healthier foods, less fatty, sugary and salt laden foods.

Instead, I righteously ordered my favorite breakfast.  Two poached eggs, a side of fruit, and whole wheat toast dry.  Even if I wanted a schmere of butter, I’d prefer to schmere it myself!  Oh, yes, and of course – coffee.

The next day, while still very pleased with myself, I wondered how I might mix-up, cook-up and serve-up a platter full of Our Lady of Weight Loss approved Huevos Rancheros.   Here’s my recipe, which by the way – I swear on the Scales of Injustice was better than the ‘heavy’ version.

Huevos Rancheros Breakfast

Ingredients:
1 cup baked tortilla chips
1/4 teaspoon cumin seeds
1/4 teaspoon chili powder
1/2 cup canned black beans, rinsed and drained
1/2 cup bottled salsa
2 eggs
4 egg whites
black pepper to taste
1/2 cup shredded reduced-fat Cheddar Cheese
1/2 cup reduced fat sour cream
Cilantro, chopped for garnish

Instructions:
*  Divide chips among serving plates, spreading into single layers; set aside.
*  In a small saucepan, heat cumin seeds over medium heat (no oil; dry pan!) for about 1 minute or until aromatic, stirring frequently.  Add chili powder.
* Stir in beans and salsa.  Stir 1 to 2 minutes or until heated through.  Remove; keep covered.
* In a bowl, whisk together eggs, egg whites, milk, and the black pepper.
* Spray medium sized skillet with a nonstick cooking spray.  Over medium heat, pour in egg mixture.  Cook without stirring, until mixture starts to set on the bottom and around edge.  Using a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
* Continue cooking 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist.  Remove from heat.  Break up eggs, spoon over chips.
* Top with salsa mixture, cheese and a dollop of sour cream.
* Sprinkle a little cilantro. Such a lovely garnish with a great extra bit of taste.

Hungry for more righteous, kick tush recipes from your Dysfunctional Chef?  Try these!
Cinco de Mayo – corn salsa, scallops, shrimp
Corn Bread Casserole

Spread the word … NOT the icing!

Janice

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