Summer huevos rancheros

Chef Micah shares a light take on this classic Mexican breakfast dish.

corn tortillas

1 tbsp

butter

eggs

garlic clove, minced

roma tomato, diced

½ cup

black beans

avocado, sliced or cubed

¼ cup

crumbled feta

2 tbsp

cilantro, chopped

lime, quartered

to taste

salt and pepper

for frying

Oil (veg, canola, avocado)

Heat oil in a pan over medium- high heat. Fry each tortilla one at a time until crispy, about 1 minute each side.
While the tortillas and eggs are frying, prep the rest of the produce.
Melt butter in a small circle pan. Fry each egg one at a time until the whites are solid but the yolks are still runny. Sprinkle each with salt and pepper.
Place the tortillas on 2 separate plates. Toss the tomatoes and minced garlic together. Build each tortilla with an egg, then tomatoes, beans and avocado, then cheese and cilantro.