Huevos Rancheros With 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
• 3 medium tomatoes, chopped
• Juice of 1/2 lime
• 1 cup refried beans
• 3 tablespoons extra virgin olive oil
• 4 corn tortillas
• 4 large brown eggs
• 1 avocado, pitted, peeled, and sliced
• 1/2 cup shredded Monterey Jack cheese

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.
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.
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.
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.
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.

milk, cilantro, red onion, salt, tomatoes, lime, beans, extra virgin olive oil, corn tortillas, brown eggs, avocado, shredded monterey jack cheese

Taken from www.epicurious.com/recipes/food/views/huevos-rancheros-with-kefir-crema (may not work)