Going out for brunch is one of my favorite things to do on the weekend, but lately I have found that making brunch at home can be equally fun, much healthier, and a great way to entertain. I had some leftover pico de gallo, black bean dip, and guacamole and made a healthy version of huevos rancheros. All I needed was an egg and a corn tortilla (which can be found gluten-free), and the results were tasty and quite pleasing to the eye.
Ingredients:
2 corn tortillas (I like Ezekiel Sprouted Corn Tortillas)
2 eggs
1/2 cup black bean dip
1/2 cup guacamole
1/2 cup pico de gallo
t tablespoon olive oil
Directions:
Cook the eggs any way you’d like (I poached mine). Heat up the olive oil in a nonstick skillet and cook the corn tortillas for a few minutes on each side until warm and slightly crunchy. Top each tortilla with black bean dip (I like to warm it in the microwave if it’s cold), guacamole, egg, and pico de gallo. Enjoy!
Serves 2
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