Huevos Rancheros-Inspired Chopped Salad
All the great flavors the classic Huevos Rancheros dish is known for have been combined to create this chopped salad.
Make This Recipe
Ingredients
1 can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 ripe avocado
3 tablespoons olive oil vinaigrette dressing
1/3 cup crumbled queso fresco or feta cheese, divided
1/4 teaspoon kosher salt, divided
6 cups romaine lettuce, thinly chopped
1 teaspoon olive oil
4 Eggland’s Best eggs (large)Classic Eggs
1 cup thin tortilla strips
Preparation
- Combine beans, tomatoes, avocado, dressing, two tablespoons cheese and 1/8 tsp salt in a bowl, stirring to combine.
- Divide lettuce among 4 plates, and top evenly with bean mixture.
- Heat a large nonstick skillet over medium heat.
- Add oil to skillet, turning to coat. Crack eggs into pan, being careful to not break the yolks.
- Sprinkle the eggs with the remaining 1/8 teaspoon salt, and cook them 2 minutes.
- Cover, and cook 2 more minutes or until the desired degree of doneness.
- Top each salad with a cooked egg. Sprinkle each salad evenly with remaining cheese and tortilla strips.
*You can also make your own by cutting corn tortillas into 1/2-inch strips (a pizza cutter works great for this). Lightly spray with cooking spray, sprinkle with a dash of salt or taco seasoning, and bake for 10 minutes or until golden, turning once.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 311 |
| Fat | 21 g |
| Saturated Fat | 6 g |
| Cholesterol | 186 mg |
| Sodium | 421 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 8 g |
| Protein | 13 g |