a blog for everyone and their mothers

No More Breakfast Blues


Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

There is nothing better than a healthy breakfast to prepare you for a full day at school. ? Most people agree that breakfast is the most important meal of the day, and can actually help you improve performance at school and sports. ? An easy way to make sure you are getting all the nutrition you need, without skimping on taste, is to prepare these easy, fun breakfast sandwiches. ? Check out Alison Lewis' book here for more amazingly simple and tasty recipes.

Huevos Rancheros Wraps (breakfast),? Serves 4

The first time I ever had huevos rancheros was in Boulder, Colorado, when I was in college. I ate them every Saturday morning while I was living there. I love making these still today. ? Alison Lewis

4? large eggs

1/4 tsp salt (1 mL)

1/4 tsp freshly ground black pepper (1 mL)

1 tbsp butter or margarine ? (15 mL)

1 can (14 to 19 oz / 398 to 1540 mL) black beans,

rinsed and drained

1 small tomato, sliced

1/3 cup? sliced black olives (75 mL)

2 tbsp chopped red onion (30 mL)

1 cup salsa or Pico de Gallo (250 mL)

4 ? 8-inch (20 cm) flour tortillas, ? warmed

1 cup shredded Cheddar cheese ? (250 mL)

2 avocados, thinly sliced

2 tbsp chopped fresh cilantro (30 mL)? (see Tip)

1.? ? In a bowl, whisk together eggs, salt and pepper.

2.? ? In a medium skillet, melt butter over medium heat. Sauté eggs for 3 to 4 minutes or until scrambled. Set aside.

3.? ? In a large nonstick skillet over low heat, combine beans, tomato, olives and red onion. Stir in salsa and sauté for 5 to 10 minutes or until heated and slightly thickened.

4.? ? Place tortillas on a work surface. Divide egg mixture equally in center of each tortilla. Arrange cheese, avocados and cilantro equally over top. Fold both ends over filling then roll up tortilla. Serve immediately.

Tip: Cilantro, also called Chinese parsley or coriander in its dried form, has a pungent flavor and fragrance and is used in many cuisines. Choose bunches with leaves that are bright and vibrant with no sign of wilting.

Don't forget to drain and rinse canned beans to get rid of excess salt.