Huevos Rancheros Muy Bueno

Happy Cinco de Mayo! Typically, festivities such as today cause me to over plan for a meal - just to follow the theme. Not this year. I decided to come up with something that involved things I already have at home - because we're all trying to save a dime here and there, right? Unfortunately.

This is my twist on huevos rancheros and I'm not sure it could get any better.

Huevos Rancheros
Serves 2 very hungry people
3 eggs
1 avocado, sliced
2 T chopped onion
4 small red potatoes, diced
4 pieces of bacon
1/2 cup of your favorite salsa
Salt, Pepper & Seasoned Salt

Fontina/Asiago cheese
2 English muffins, toasted

Place a fry pan on the stove on medium heat. Once the pan gets hot, add the bacon and cook on both sides.  While the bacon is frying, cut up the potatoes and onion. Season the potatoes on your cutting board so they are ready as soon as you remove the bacon from the pan.

As soon as the bacon is cooked, place on a plate lined with paper towels. Immediately add the seasoned potatoes and put a lid on the pan. Let cook for about 3-5 minutes, stirring occasionally. Add the chopped onion and stir. Continue to cook the potatoes until they are soft enough to poke a fork through. Cut up avocado while potatoes are cooking. When fully cooked, pour the potato/onion mixture into an oven-safe dish. Add the sliced avocado over the top of your potatoes and the bacon over the avocados. Leave the fry pan on medium heat.

Turn oven on broil - and place a rack on the top level.  Add the three eggs to your fry pan and cook to desired done-ness. Place eggs over the top of the bacon. Sprinkle cheese mixture over the eggs. Toss in the oven and broil for about 3-5 minutes.

Pop your English muffins in the toaster so they are done when your dish is ready.

Once cheese has melted, take dish out of the oven and pour salsa over the top. Share with one other person and enjoy with una cerveza or milk.