IN THE KIT
1 Ibcanadian bacon
6 slicescountry bread
8 ozbaby tomatoes
6 pcsflour tortillas
1 oztaco seasoning
6 ozblack beans
12 pcsmini banana nut muffins
Salt & pepper
Kitchen Items Needed
2 medium bowls
2 small bowls
1 large non stick skillet
Platter for eggs
Heat oven to 350º F;
Peel skin, remove pit, slice into chunks, place in a medium bowl;
Slice radishes into thin rounds;
Slice baby tomatoes in half;
Zest lime, squeeze juice into small bowl;
Remove leaves from stems, roughly chop basil;
Remove leaves from stems, roughly chop cilantro.
Add lime zest, lime juice, salt, pepper to a medium bowl with avo. Mash with fork/masher, taste, adding more salt, pepper as desired.
In a small bowl, add radishes, tomatoes, drizzle of olive oil, salt, pepper, basil. Mix together gently. Set aside.
In a small bowl, add beans, taco seasoning, crumbled feta, salt, pepper, toss together. Set aside.
Spread a bit of better on one side of each slice of bread. Place on a baking sheet, place in oven to toast for 3-5 minutes, watching carefully that it doesn’t burn. Once toasted, remove from the oven, set aside.
Heat skillet over medium. Rub a bit of olive on both sides on tortillas. Toast each side of the tortillas for 30 seconds or so, until golden on each side. Wrap in foil to keep warm. Set aside.
Heat a small drizzle of oil in skillet over medium high heat. Add bacon, cooking 2-3 minutes each side, until golden brown. Set on a plate, cover with foil. Wipe skillet clean.
Heat another drizzle of oil or cooking spray in non stick skillet over medium high heat. Crack eggs carefully, doing in 2 at a time. Fry for 2-3 minutes until whites are firm. If you wish to have over easy eggs, flip, cooking for another 2 minutes for a runny middle, or until desired doneness of egg. Place on platter as you finish each egg.
Avocado Toast: divide avo smash on each slice of bread. Top with tomato radish salad.
Assemble Huevos Rancheros: toss arugula with a small drizzle of olive oil, salt & pepper. Place tortilla on plates. Place eggs on tortillas, & sprinkle bean salad around. Top with pico, sprinkle with chopped cilantro.
Serve with a platter of bacon, mini muffins & enjoy!