INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325 degrees. Heat about 2 teaspoons of the oil in
a nonstick frying pan. Add 1 tortilla and fry just until softened and
crisped around the edges. Remove to a paper towel-lined baking sheet
and keep warm in the preheated oven. Continue with the remaining
tortillas. Wipe out pan. Add butter and oil. Place over medium-high
heat and when the fat is sizzling, add the bananas. Saute just until
golden, turning as needed. Remove and set aside.  Add the diced ham to
the pan and saute until heated through. Remove  and set aside. Add the
beans to the pan and cook gently until heated  through.  While the
beans are heating, mist a nonstick skillet with oil and fry  the eggs.
To assemble: Place 2 warm tortillas on each serving plate. Spread 1/2
cup black beans over each set of tortillas; place 2 fried eggs on  top.
Spoon 1/2 cup warm Yucatan Salsa over each set of eggs. Sprinkle  equal
amounts of ham and peas over each serving, then top with  cheese.
Garnish each plate with a sauteed banana half.  [Serves 4. PER SERVING:
715 calories, 37 g protein, 73 g  carbohydrate, 34 g fat (8 g
saturated), 448 mg cholesterol, 1,236 mg  sodium, 17 g fiber.]  Notes:
These eggs are sprinkled with diced ham and peas and served  with a
side of black beans and sauteed bananas. The Yucatecan version  of
huevos rancheros, a great specialty that Jacqueline enjoyed in the  old
colonial city of Merida.  Recipe by: Jacqueline Higuera McMahan, SF
Chronicle 9/23/98  Posted to KitMailbox Digest  by Pat Hanneman
<kitpath@earthlink.net>  on Sep 24, 1998, converted by MM_Buster v2.0l.

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