Rancheros Egg-in-a-Hole with TOSTITOS® Salsa and Feta Cheese
Rancheros Egg-in-a-Hole with TOSTITOS® Salsa and Feta Cheese
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Prep Time:
10 min
Cook Time:
15 min
Total Time:
25 min
Servings:
4
This kid-favorite breakfast dish is jazzed up with Mexican flavors. It’s so good that you’ll want to serve it for lunch or dinner.
Ingredients
Instructions
Step
1
Using 3-inch round cookie cutter, cut out round from center of each bread slice; reserve centers.
Step
2
In large nonstick skillet set over medium heat, melt 1 tbsp butter. Cook 2 bread slices for 1 to 2 minutes or until bottoms are lightly toasted. Flip and crack an egg into center of each slice. Season with half the salt and half the pepper. Cover and cook for 2 to 4 minutes or until egg whites are set and yolks are cooked to desired doneness. Transfer to plate. Repeat with 1 tbsp more butter, remaining bread slices, remaining eggs, remaining salt and remaining pepper.
Step
3
Increase heat to medium-high heat. Add remaining butter to skillet. Cook reserved bread centers, flipping once, for 1 to 2 minutes or until lightly toasted. Transfer to the plate.
Step
4
Add beans and cumin to skillet. Cook, stirring occasionally, for 1 to 2 minutes or until warmed through.
Step
5
Top egg-in-a-holes with TOSTITOS® Chunky Salsa – Medium and Feta. Serve with toasted bread rounds, black beans and avocado. Garnish with cilantro. Serve with lime wedges.