The only component missing from this meal (for us) was a hang-over. What we didn’t miss ~ bacon, fried eggs, fresh Pico de gallo, cheese, green chiles and black beans, all served atop a warm tortilla. Even better if you add a little of the bacon, cheese & green chiles to your frying eggs. Like this: 

You don’t have to say it. I already know I’m too twisted for color T.V., but this kind of twisted is delicious. If you’re not a fan of bacon, it’s okay. Just don’t use it. Pile on the veggies and eat your heart out. Now that really would be twisted. 

Pico de gallo (small batch):
1 c. tomato, diced
1/2 c. onion, diced
1/4 c. fresh cilantro
Fresh jalapeno to taste
Kosher salt to taste
A couple squirts of fresh lime juice

Stir all ingredients together and set aside. This is better if you make it in advance and allow the flavors to meld in the fridge. Remove it before serving though so it’s not too cold on your warm food. 

Huevos Rancheros (for 2)
2 tortillas (I used flour)
4 slices quality, thick sliced bacon, cooked, drained and crumbled or chopped into pieces
4 free-range eggs
1, 4oz. can green chiles, diced
Black beans, if desired (my husband is not a fan of black beans so I omitted them from his)
1-2 c. Mexican cheese blend or your preference (freshly grated is always better)
Salt to taste
Black pepper to taste
Chile powder to taste

Warm your tortillas in a skillet with a very small amount of oil, until tortillas are warm and a little puffy. Place warm tortillas in foil and/or a warming drawer so they stay warm. Add butter or olive oil to the same skillet and, when hot, break 2 eggs side-by-side. Add salt, pepper and a little chile powder. Follow with about 1 T. each of  bacon (if desired), green chiles, and cheese. Sprinkle over eggs. Cook eggs until whites are set, about 3-4 minutes for a runny egg. 

Place fried eggs on warm tortilla and cover with more cheese, bacon, Pico de gallo, beans, avocado and whatever else your little heart desires. Enjoy!!