The Return of Breakfast in Bed

Sunday's are our favorite day because it's the one day of the week that both Dave and I have off from work. We usually make some tenacious game plan days in advance for how we plan to spend our Sunday Funday, but one thing always remains constant: Sunday brunch. Sometimes we go out, but more often than not, I'll make something at home from whatever leftovers we have and the usual breakfast staples. It's rare for me to sleep past nine whereas Dave will sleep well into the afternoon if you let him. I figured out soon into our relationship that breakfast in bed was the most peaceful and easiest way to get him up and going. It has become a weekly tradition and for our first weekend in Colorado, I decided to try a local favorite. I'm still trying to get used to the changes in altitude in regards to my cooking, but overall it was healthy and quick and Dave was up and out of bed in no time.

Huevos Rancheros from Rick Bayless (serves 2)

15 ounce can fire roasted tomatoes, drained

2 tablespoons vegetable oil

1/2 medium white onion, chopped into 1/4 inch pieces

1 jalapeno, stemmed, seeded and finely chopped

1 garlic clove, minced

1/4 teaspoon salt

4 large eggs

4 warm corn tortillas

2 tablespoons queso fresco, crumbled

chopped fresh cilantro

In a food processor, blend the tomatoes to a coarse puree; set aside. In a small pot, heat 1 tablespoon oil over medium-high heat. Add the onion and jalapeno and stir frequently until the onion is lightly browned but still slightly crunchy, about five minutes. Stir in the garlic and then the tomato puree. Cook, stirring often, until thicker and darker in color, about five minutes. Add the salt and keep warm over low heat. In a large skillet, heat remaining oil over medium heat. Crack the eggs into a bowl without breaking the yolks then pour into the pan and cook sunny-side up until the whites are set but the yolks are still runny. Sprinkle with salt and pepper. Lay two hot tortillas, slightly overlapping, on each plate. Top with tomato sauce, two eggs and sprinkle with cheese and cilantro.