Lightly fried tortillas with beans, cheese, salsa, and an egg get an extra does of tangy protein from kefir that's been flavored with cilantro, red onion, and sea salt.

　　

Ingredients

4 servings

　　

Kefir Crema:

1/2 cup organic plain whole-milk kefir

　　3/4 cup loosely packed chopped cilantro

　　1/2 cup diced red onion

　　Maldon sea salt

　　

Pico de Gallo:

3 medium tomatoes, chopped

　　Juice of 1/2 lime

　　

Huevos Rancheros:

1 cup refried beans

　　3 tablespoons extra virgin olive oil

　　4 corn tortillas

　　4 large brown eggs

　　

For serving:

1 avocado, pitted, peeled, and sliced

　　1/2 cup shredded Monterey Jack cheese

　　

For the Kefir Crema:

Step 1

In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.

　　

For the Pico de Gallo:

Step 2

In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.

　　

For the Huevos Rancheros

Step 3

In a saucepan, reheat the beans over low heat, stirring until heated through. Meanwhile, in a large frying pan, heat 2 tablespoons of the olive oil over medium heat. Add 1 tortilla at a time, heating until each tortilla is lightly crispy around the edges but still soft in the center, about 15 seconds per side. Transfer the tortillas to a plate.

　　

Step 4

To that same pan, add the remaining 1 tablespoon oil, turning the pan to coat the bottom. Once the oil is slightly shimmering, crack the eggs directly into the pan. Cover the pan with a lid and cook until the whites are set on top but the yolks are still runny, 5 to 6 minutes. Sprinkle with a pinch of sea salt.

　　

To plate:

Step 5

Place 1 tortilla on each of four dishes. Spread a thin layer of cooked beans (about 2 tablespoons) on each tortilla, then slip an egg of top, followed by a few avocado slices, a little shredded Monterey Jack, and a tablespoon of pico de gallo. Drizzle a spoonful of the kefir crema over the top and serve.

　　Step-Saver

　　Use 4 tablespoons of your favorite salsa in place of the pico de gallo.

　　From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.