Cinco de Mayo - Huevos Rancheros

I love Mexican food, so of course I'm cooking Mexican on Cinco de Mayo.  Traditionally, Huevos Rancheros is a corn tortilla and fried eggs and topped with a chili type sauce, however, I can't leave well enough alone.  My motto these days is 'When in Doubt, Add More Veggies'.  A bit of cheese never goes astray either.

The result of these (plus a couple of other tweaks) is either a Canadianized version of the original H.R., or Mexican twist on Eggs Benedict.  Either way, yum!
(Ross)





Benedict Rancheros
1 English Muffin
1 tsp Olive Oil
2 slices Back Bacon
1 cup Pre-Chopped Peppers, Onion, Tomato Mix2 Eggs
1/2 cup Fresh Salsa
1 oz Grated Sharp Cheddar
 Salt and Pepper to Taste

• Split the English muffin and toast both halves.
• Heat the olive oil in a small frying pan.  -- Note to self: make sure the burner is turned on.
• Fry the bacon in the olive oil, turning over, half way through.  About 5 minutes total should be fine.  Remove from the pan when done.
• Saute the peppers/onion/tomato mix for a couple of minutes, just enough to heat it up.
• By this time, the English muffin should have finished toasting.  Place both halves on a small cookie sheet, the put a couple of spoonfuls the veggie mix on each half.  Place a slice of bacon on top of each half.
• Fry two eggs -- either sunny side up or over easy.
• Place one egg on each bacon slice.
• Heat the salsa in the frying pan for a minute or two, then spoon it over the eggs.
• Top everything off with the grated cheese and broil the stacks just until the cheese melts. Watch them closely under the broiler!
• Use any remaining pepper/onion/tomato mix for garnish.  Serve with tomato slices.