Ranch Eggs!

I cooked this meal last Tuesday & its definitely one of my favorites.

1 1/2 cups very thinly sliced romaine lettuce
1 scallion, sliced
2 tablespoons chopped fresh cilantro
3 teaspoons canola oil, divided
2 teaspoons lime juice
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided

The above ingredients are for the lettuce mixture that decorates & add to the flavor of the actual dish. I thought this addition was perfect. The cilantro completely spiced up the main dish-just as it was getting hum-drum. I highly recommend using the lettuce mixture in excess!

Main Dish:
1 15-ounce can pinto beans, rinsed
1/2 cup prepared green salsa (see Tip)
8 6-inch corn tortillas
Canola oil cooking spray
3/4 cup shredded sharp Cheddar cheese
4 large eggs

The green salsa was a first for me (and my family). My mom really like it though. I enjoyed it too. I'd like to try it in its pure form with just tortilla or pita chips. The recipe called for using 2 tortilla per serving, one right ontop of the other. I was hesitant to do this at first but after baking the dish...the double tortilla helped the dish refrain from getting mushie and sloppy. In the recipe the eggs were to be sunny side up...I started them sunny side up but then with the wonderful suggestion from my mom, I poached them. It turned out great.


Dessert:
1 Peach (quartered)
Vanilla Frozen Yogurt

I picked this addition because I wanted to experiment with grilling a bit. Though I found out our grill was down...luckily my mom had the perfect solution: "Amanda, meet the broiler", "Broiler, meet Amanda". It was glorious & I didn't even get eaten by mosquitoes in the process (as standard issue when grilling in the summer). After about 7 minutes in a high temperature broiler the peaches were tender, warm and ready for their accompaniment. Served up in a fancy glass...these were the hit of the evening.