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Source: Better Homes and Gardens
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Eggs Motuleños

Ingredients

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Directions

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  • Line a platter with paper towels; set aside. In a large skillet melt 1 tablespoon of the butter over medium heat. Add one-fourth of the plantain slices, arranging slices in a single layer; cook until golden brown on both sides, turning once. Transfer to prepared platter; cover with foil and keep warm. Repeat with the remaining plantain slices, adding another 1 tablespoon of the butter when needed.

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  • In the same skillet heat the ham until heated through and lightly browned, turning once. Transfer ham to the platter with the plantains. In the same skillet melt the remaining 1 tablespoon butter. Break eggs into skillet, in batches if needed. Reduce heat to low; cook eggs, covered, for 2 to 4 minutes or until whites are completely set and yolks start to thicken. Remove from skillet; keep warm.

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Instructions Checklist
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  • Meanwhile, if using whole black beans, place in a small bowl; mash with a potato masher or fork. Spoon refried beans or mashed beans into a small microwave-safe bowl. Microwave, covered, on 100 percent power (high) for 1 to 2 minutes or until heated through, stirring once. (Or spoon beans into a small saucepan; heat and stir over medium-low heat until heated through.)

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  • Spread about 2 tablespoons of the beans on each of six of the tostada shells or tortillas. If desired, place each bean-spread tostada shell or tortilla on top of a plain tostada shell or tortilla. Top bean-spread tostada shells or tortillas with warm ham slices, fried eggs, and Roasted Tomato Sauce or salsa. Sprinkle with cooked peas and cheese. Serve with the cooked plantains.

*Tip:

To fry tortillas, heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 6 (6-inch) corn tortillas, one at at time, to hot oil. Cook for about 1 minute, turning once. Drain on paper towels. (Or if you prefer, preheat oven to 350°F. Arrange tortillas in a single layer on a baking sheet; bake about 5 minutes or until crisp.)

Nutrition Facts (Eggs Motuleños)

423 calories; 19 g total fat; 7 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 240 mg cholesterol; 971 mg sodium. 506 mg potassium; 50 g carbohydrates; 6 g fiber; 13 g sugar; 20 g protein; 0 g trans fatty acid; 1798 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 1 mcg vitamin b12; 242 mg calcium; 5 mg iron;

Roasted Tomato Sauce

Ingredients

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Directions

Instructions Checklist
  • In a large saucepan heat oil over medium heat. Add onion and garlic; cook for 3 to 4 minutes or until onion is tender. Add tomatoes and cumin. Bring to boiling; reduce heat to low. Simmer, uncovered, about 12 minutes or until sauce is slightly thickened.

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