|2 tablespoons||Canola oil|
|1 tablespoon||Oil; plus|
|2||Ripe bananas; firm; peeled and cut in half on the diagonal|
|1 cup||Diced ham OR diced lean smoked pork chops|
|2 cups||Cooked black beans; pureed|
|Olive oil OR canola oil; mist|
|2 cups||Yucatan salsa; heated; see recipe|
|1 cup||Petite frozen peas; thawed|
|⅓ cup||Grated parmesan cheese OR crumbled queso fresco|
Preheat the oven to 325 degrees. Heat about 2 teaspoons of the oil in a nonstick frying pan. Add 1 tortilla and fry just until softened and crisped around the edges. Remove to a paper towel-lined baking sheet and keep warm in the preheated oven. Continue with the remaining tortillas. Wipe out pan.
Add butter and oil. Place over medium-high heat and when the fat is sizzling, add the bananas. Saute just until golden, turning as needed.
Remove and set aside.
Add the diced ham to the pan and saute until heated through. Remove and set aside. Add the beans to the pan and cook gently until heated through.
While the beans are heating, mist a nonstick skillet with oil and fry the eggs.
To assemble: Place 2 warm tortillas on each serving plate. Spread ½ cup black beans over each set of tortillas; place 2 fried eggs on top. Spoon ½ cup warm Yucatan Salsa over each set of eggs. Sprinkle equal amounts of ham and peas over each serving, then top with cheese. Garnish each plate with a sauteed banana half.
[Serves 4. PER SERVING: 715 calories, 37 g protein, 73 g carbohydrate, 34 g fat (8 g saturated), 448 mg cholesterol, 1,236 mg sodium, 17 g fiber.] Notes: These eggs are sprinkled with diced ham and peas and served with a side of black beans and sauteed bananas. The Yucatecan version of huevos rancheros, a great specialty that Jacqueline enjoyed in the old colonial city of Merida.
Recipe by: Jacqueline Higuera McMahan, SF Chronicle 9/23/98 Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 24, 1998, converted by MM_Buster v2.0l.
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