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Canned chilies, Mexican-style tomatoes, onion and bacon add plenty of zippy flavor to this hearty poached egg dish from Therese Langolf of Piru, California. "I often make it when we go camping, because one skilletful provides a hearty breakfast for the whole family," she notes.
This recipe is:
Nutritional Facts 1 serving (1 cup) equals 367 calories, 21 g fat (7 g saturated fat), 444 mg cholesterol, 939 mg sodium, 22 g carbohydrate, 2 g fiber, 22 g protein.
Originally published as Speedy Huevos Rancheros in
September/October 1998, p13
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