Pulled Pork Huevos Rancheros
This breakfast classic is the perfect vehicle for using up leftover pulled pork. Tasty and simple, with a great kick!
Servings: 1 person
- 2 eggs
- 1/2 cup pulled pork
- 1/4 cup refried beans
- 2 corn tostadas or corn tortilla chips
- 2 tablespoons tomatillo salsa
- 2 tablespoons pico de gallo
- 1 teaspoon salted butter
- kosher salt to taste
- cracked black pepper to taste
In a small pan over low heat, warm up the refried beans. Set aside.
Heat a cast iron skillet over medium high heat. Melt the butter in the pan and turn to coat the bottom evenly. Crack two eggs into the skillet, being careful not to break the yolks. Season with salt and pepper, if desired.
Pile the pulled pork on the opposite side of the skillet as the eggs. Top with the tomatillo salsa. Allow the eggs and pork to cook for approximately 2-2 1/2 minutes until the egg whites are set but the yolks are still runny and the pork is heated through. Top the pork with the jack cheese and leave in the pan until just melted.
While the eggs and pork are cooking, begin assembling your plate. Place the tostadas (or tortilla chips) on the plate and top with the warm refried beans. Carefully transfer the pork and melted cheese mixture onto the top of the refried beans. Add the fried eggs and finish with the pico de gallo. Serve immediately with sour cream, if desired.