Huevos rancheros just reached new breakfast heights with a bacon "tortilla" base.
2 lbs medium tomatoes (about 6–8), roughly chopped
½ medium white onion, roughly chopped (about ⅓ cup)
2 jalapeños, seeded and roughly chopped
1 clove garlic
1 Tbsp lime juice
1 tsp salt
3 lbs thick-cut bacon
1 (15 oz) can refried beans
4 large eggs
¾ cup picked cilantro leaves, lightly packed and roughly chopped, divided
1 cup shredded pepper jack cheese
4 scallions, white and green parts, sliced
¼ cup crumbled Cotija cheese
2 small breakfast radishes, thinly sliced
1 cup multi-colored heirloom cherry tomatoes, halved
2 limes, quartered
Let's get Cooking...
Heat the oven to 400ºF, and line two baking sheets with parchment paper.
Make the salsa. Place tomatoes, onion, jalapeños, garlic, lime juice and salt into a food processor fitted with the blade attachment and pulse to a chunky consistency. Pour into a wide, deep skillet set over medium-low heat and cover.
To assemble the bacon weave, horizontally line each prepared baking sheet with slices of bacon. Make sure there is no space between each slice and all the fat is facing the same direction. To weave, fold every other slice of bacon back halfway. Take a fresh slice and place it perpendicular to the existing slices, butting up against the folds. Cut additional pieces to line the entire length of the tray. Pull folded pieces back down. Lift up the opposite alternating pieces and repeat, repeating on the other side of the fold, until the entire tray is woven. Repeat on the second tray.
Cover each baking sheet with a baking rack face down to keep the weave flat and prevent curling during baking.
Bake for 25–30 minutes, until bacon is brown and crispy. Let cool and drain off the fat. With a spatula, lift the weave onto a cutting board.
Place a small bowl (about 5–6 inches in diameter) face down in one corner of the bacon weave. Using a small, sharp knife pressed against the edge of the bowl as a guide, cut the shape of a small tortilla out of the weave. Each weave yields 2 tortillas. Set aside.
Meanwhile, heat the refried beans in a small sauce pan on low. Keep warm.
Remove the cover from the salsa. Turn the heat up to medium, make 4 divots with the back of a spoon, and add the eggs. Sprinkle with ½ cup cilantro. Simmer for about 10 minutes until whites are set. Remove from heat.
Assemble each plate with one bacon tortilla, a smear of refried beans, one poached egg and a dollop of salsa. Sprinkle with pepper jack cheese, scallions, Cotija cheese, remaining ¼ cup cilantro, radishes and tomatoes. Serve with lime wedges on the side.