Family News

Our Favorite Recipes

Restaurant Reviews

Back to Our Mexican Breakfast Recipes

Email Eric 

Email Sharlene:  







If you've eaten at a small loncheria in Mexico, you've no doubt sampled a favorite breakfast combination dish of fried eggs, beans, bacon, and corn tortillas, garnished with freshly made salsa verde.  This is a delicious breakfast, and one of my favorites.

Special tools:  Cast iron frying pan, metal spatula, or George Foreman Grill; see text
Preparation time:  About 10 minutes 
Cooking time:  About 4 minutes
Yield:  1 serving 

2 eggs, fried Over Easy
1/2 cup
Cowboy Beans
4 cd-sized corn tortillas
1/2 cup
Salsa Verde
2 pieces bacon
1 Tb spoon lard; see text

Heat frying pan, or George Foreman Grill to high heat.  When high temperature is reached, spoon lard onto to surface, and distribute on the section where the eggs are to be fried.  Place bacon on cooking surface.  After about a minute, place eggs on cooking surface.

While bacon and eggs are cooking, place beans and tortillas on a plate, and place plate in microwave oven, and cook on high heat for 2 minutes.  Remove from microwave oven.

Eggs and bacon should be finished at the same time.  Remove from griddle, place on plate, with tortillas and cowboy beans.  Ladle salsa verde in middle of plate.  Serve immediately.

Photo:  Bacon, fried eggs, salsa verde and cowboy beans; breakfast just doesn't get any better.  The corn tortillas are on the side, in a tortilla warmer, and aren't shown in the photo.

For authentic flavor, use real lard, preferably lard purchased in Mexico, as its tan in color and tastes like bacon grease, unlike the bland, white lard found in the U.S.  If you can't bring yourself to use lard, use bacon grease, vegetable shortening, or if you're really the healthy type, olive oil will work just fine.  In my opinion, lard is ok for your health, just as long as you don't eat it every day.  This recipe is a fine Sunday morning before church breakfast, so splurge, live a little, and enjoy an authentic Mexican breakfast, complete with lard, on Sunday morning.

As previously mentioned, if you were visiting a loncheria in Mexico, this meal would be prepared over a propane-fired griddle.  At home, I use my George Foreman grill, with the griddle attachment, as its easy, quick, cleanup is a breeze, and I don't have to turn over the eggs, as the Foreman will cook both sides of them.  Since the George Foreman griddle attachment uses a Teflon-coated surface, be sure to use a plastic spatula so you won't damage the surface of the griddle.  When I'm camping, I prepare this recipe using a cast iron frying pay, or a cast iron griddle placed over the burners of my camp stove.  The choice of cooking instrument isn't critical, but don't forget to use real Mexican lard!


Copyright(c) 2008 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002.

Web page design has been created by eRench Productions, Inc., custom photography for any occasion...