With New Year’s eve falling on a Thursday this last year, it seems like last week was one non-stop party. I mean, New Year’s day fell on a Friday (football and beer?). Then we had regular Saturday night reveling, and on Sunday (January- day three), we sipped wine for hours at a-day-into-night memorial party for our dear friend Marka Hibbs. It’s Tuesday (January day five) and I still am recovering.

Now while I don’t endorse over-indulging (my children read this…..) sometimes I wake up feeling a little worse-for-the-wear.  But, I have a sure cure: Mexican Coke and Huevos Rancheros. (Okay. Another thing I don’t endorse: soft drinks. That stated, there IS a time and place for a Mexican Coke. Mexican Coke is made with sugar, not corn syrup, and it comes in glass bottles. When well-chilled, it tastes like nectar—nothing like the wan stuff you find in giant plastic bottles here.)

Because I prefer to enjoy this “health-meal” at home, I keep all of the ingredients on hand—most of the items are pantry ingredients. I can find the goods, including the imported Cokes, at the Cali-Mex Market, just down the street on Figueroa. (They are so nice, and they are always open—even New Year’s morning!).  This version of Huevos Rancheros has a layer of refried beans—it great.

May you feel wonderful everyday in 2010.

Huevos Rancheros with Refried Beans

4 servings

4 corn tortillas (5 to 6-inch diameter)

Olive oil

1 14-ounce can refried beans

2 cups loosely packed Grated Mozzarella cheese, divided

1 teaspoon ground cumin

4 eggs

1 cup purchased mild Salsa Verde (Herdez)

1/4 cup Chopped fresh cilantro

1 avocado, sliced (optional)

Salsa Picante (such as Valentina brand)

Preheat tbe oven to 400ºF. Brush both sides of the tortillas with olive oil and arrange on baking sheet. Bake until crisp, about 15 minutes. Remove the tortillas from the oven and preheat broiler.

Spread refried beans evenly over tortillas, dividing evenly. Sprinkle each with 1/4 cup cheese and 1/4 teaspoon cumin. Broil tortillas until cheese melts, about 2 minutes.

Heat 1 tablespoon olive oil in a heavy large skillet over medium heat. Add the eggs and fry, just until the whites are set, about 2 minutes. Top beans on each tortilla with one egg; sprinkle eggs with salt. Sprinkle the eggs with cheese and broil just until the cheese melts (egg yolks should still be soft), about 3 minutes.

Meanwhile, add the salsa to the same skillet and bring to a simmer. Transfer the egg-topped tortillas to plates. Pour the salsa over the eggs; sprinkle with cilantro and garnish with avocado slices if desired. Drizzle a small amount of salsa picante if desired and serve.