Inspired by my breakfast at the Ojai Valley Inn, here is the recipe I created after coming home. I love the use of tomatillo sauce versus a red chili sauce. Use a real Mexican-style cheese such as a Queso Fresco, but Cheddar, Jack or Jalapeño Jack will all work. To make homemade tomatillo sauce, try my recipe. It’s easy. You can also use something like Trader Joes Salsa Verde, which is a tomatillo sauce. For the eggs, it was poached, but you can use over-easy, fried, or even scrambled.
2ouncesgrated cheeseCheddar, Jack, or Queso Fresco
1tablespoonchopped fresh cilantro or parsley
¼cupchopped tomato
½avocadosliced or diced
¼cupred tomato salsa
Instructions
To poach the eggs, bring a pot of water to a boil or use an egg poaching pan. While waiting for the water to comes to to a boil, start the beans and tortillas.
Add oil to a small pot over low heat, add onion and cook until softened, 1-2 minutes, then add beans, and ½ cup tomatillo sauce. Stir and warm over low heat. Season with a sprinkle of salt and pepper.
For poached eggs
Poach eggs. When water boils, turn down to simmer (small bubbles), and add vinegar. Crack one egg into a small, fine strainer to drain off the watery part of the white, then slide the egg from the strainer gently into the simmering water. Repeat quickly with three more eggs. When all eggs are in the water, time for approximately 4 minutes. When eggs are done poaching, lift out of water gently(with a spoon or spider and drain on paper towels.
Other egg options
Whisk eggs together in a small bowl and scramble in a stick pan until creamy and done. Alternatively, do eggs over easy or fried, whatever your preference.
To serve
To serve, place one warm tortilla on each plate. Top with warm black beans, then two poached eggs, then another tortilla. Top last tortilla with cheese, cilantro, avocado, and tomatoes. Spoon the rest of the tomatillo sauce and salsa around the tortillas and enjoy.
Notes
Note - You can make this with two corn tortillas and skip using the second corn tortilla on top.