CHEF JEFF — ONE BYTE AT A TIME: Huevos RancherosPierogies transform this traditional Southwestern breakfast into something new.
By: Herald Staff Report,
Pierogies transform this traditional Southwestern breakfast into something new.
1 tablespoon olive oil
1 medium onion, diced
1½ teaspoons ground cumin
½ teaspoon salt
1 15-ounce can black beans, drained and rinsed
1 tablespoon lime juice
1 cup chunky salsa or pico de gallo, divided
1 16-ounce box Mrs. T’s potato and cheddar pierogies
1 tablespoon butter
4 large eggs
1 ripe avocado, seeded, peeled and sliced
Lime wedges, cilantro sprigs
Heat oil in skillet. Add onion; cook until just tender, stirring frequently. Stir in cumin and salt; cook 1 minute. Stir in beans, lime juice and ½ cup salsa. Saute pierogies as directed; keep warm. Melt butter in skillet. Break eggs into skillet; cook until whites set but yolks are still runny. Spoon ¼ cup bean mixture on plate; top with 3 sauteed pierogies. Top eggs with remaining salsa. Garnish with avocado slices, lime wedges and cilantro sprigs.
Yield: Serves 4.
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