Ranch-style eggs are traditionally served with refried beans.
Makes 4 servings
|4||to 8 (6- or 7-inch) corn tortillas|
|Vegetable oil for frying (optional)|
|4||to 8 fried eggs|
|Peeled avocado slices for garnish|
|Cilantro sprigs for garnish|
- Prepare Ranchero Sauce. For soft tortillas, heat ungreased skillet over medium-high heat. Place tortillas, one at a time, in pan and heat 30 seconds on each side or until soft and hot. Immediately place in covered ovenproof container or foil packet; keep warm in 200°F oven. For fried tortillas, heat 1/2 inch oil in 8-inch skillet over medium-high heat. When oil is hot, add tortillas, one at a time. Cook 5 seconds on each side or until limp; drain on paper towels.
- For each serving, place 1 or 2 tortillas on plate, top with 1 or 2 fried eggs and about 1/2 cup Ranchero Sauce. Garnish as desired.
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