Nacho Eggs

Serves 4 hungry

2 cups refried black beans, (if canned use 2 cans, recipe follows)

8 large eggs

Salt and pepper

3 tablespoons butter

½ cup heavy cream

8 oz shredded Manchego, Provolone or Muenster cheese

4 generous cups Tostitos tortilla chips

2 cups Pico de Gallo (recipe follows)

½ cup sliced pickled jalapenos

Steps to make:

Preheat oven to 350f

In an oval or rectangular baking dish (approximately 12 x 9 inches) spread the beans evenly all over the bottom.

Scramble the eggs, season with salt and pepper to taste and cook in a skillet with the butter, making sure to leave the eggs very runny as they will bake in the oven before serving.

Pour eggs on to the beans to create another even layer.

Top with the shredded cheese in an even layer over the eggs.

Pour cream over top of cheese layer.

When ready to serve, bake the dish in oven for 30 minutes or until the cheese is fully melted and with a few brown spots and the eggs are set.

Remove from oven and place chips pointed-side down through all of the layers so that the chip is touching the bottom of the dish and sticking up at the top, making the dish look like a porcupine.

Put dish back in the oven for 3 minutes just to warm up the chips

Top with Pico de Gallo and sliced pickled jalapenos to your taste

Serve right away.

Important Note- Serve with more Pico and pickled jalapenos your taste and remember that these two condiments, with their delightfully sharp juices will help soften the chips and provide you with the right bolt of flavor.

Quick refried Canned Black Beans

2 Cans black beans (whole, with their liquid)

½ teaspoon garlic powder

½ teaspoon chipotle powder

½ teaspoon oregano crumbled

1 teaspoon onion powder

6 teaspoons olive oil

Steps to make -

In a heavy bottom sauce pan put beans with their liquid and all other ingredients together, at medium low heat bring to a boil.

With the help of a whisk stir the beans constantly, mashing them up so they become similar to chunky mashed potatoes in consistency.

Note- if using for nacho Eggs loosen a little with a couple of tablespoons of water to obtain a more pourable consistency

Pico de gallo with lemon zest

Makes about 2 cups

1 ½ cups seeded then diced tomatoes

1 ½ tablespoons finely chopped serrano chiles (including seeds), or more to taste

Heaping ¼ cup chopped cilantro