Huevos Loma Vista
Submitted by tfernbach
A vibrant Mexican-inspired breakfast featuring creamy avocado, poached eggs, warm refried beans, and zesty salsa, served on a bed of crisp lettuce. Perfect for a quick, flavorful brunch.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minChef Tips
- Avocado Ripeness: Choose avocados that yield slightly to gentle pressure. If too firm, ripen at room temperature for 1-2 days.
- Poaching Eggs: Add a splash of white vinegar to the poaching water to help eggs hold their shape. Use fresh eggs for best results.
- Bean Texture: If beans are too thick, stir in 1-2 tablespoons of water while heating for a smoother consistency.
- Salsa Choice: Opt for fresh, chunky salsa for vibrant flavor, or use your favorite jarred variety. Adjust heat level to taste.
- Make Ahead: Prep avocados and lettuce up to an hour in advance, but poach eggs and heat beans just before serving to maintain texture.
Optional Variations
- Spicy Kick: Add a pinch of chili powder or a few dashes of hot sauce to the refried beans while heating.
- Cheesy Twist: Sprinkle ¼ cup shredded cheddar or crumbled cotija cheese over the warm beans before adding the avocado.
- Protein Boost: Include a layer of cooked, crumbled chorizo or bacon under the avocado for extra heartiness.
- Vegetarian Swap: Replace refried beans with black bean mash for a lighter, whole-bean texture.
Ingredients
Directions
- Prepare Avocados: Carefully peel, pit, and halve the avocados. Brush each half with lemon juice to prevent browning. Set aside.
- Heat Beans: In a small saucepan over medium heat, warm the refried beans, stirring occasionally, until hot and spreadable, about 5 minutes.
- Poach Eggs: Bring a wide, shallow pan of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes for a soft yolk, or longer for firmer yolks. Remove with a slotted spoon and drain on a paper towel.
- Assemble Plates: On each of 4 plates, spread ¼ of the warm refried beans in the center. Place an avocado half, cut side up, on the beans. Nestle a poached egg in the avocado’s hollow.
- Garnish: Spoon 2 tablespoons of salsa over each egg. Surround the beans and avocado with ½ cup shredded lettuce for a fresh, crunchy base.
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