Father’s Day Breakfast

Farm Eggs Island Style
with Cherry Tomatoes and Roasted Asparagus

This is our Island version of huevos rancheros which translates literally to ranch eggs. It is my husband’s preferred way to use the gloriously fresh eggs we’re lucky enough to get from our chickens. I love to add whatever is fresh from the fields, but this is my favourite variation. If you don’t like your food very spicy, you can leave out the chipotle and just add plain sour cream at the end. I also call for Monterey Jill cheese from Little Qualicum Cheeseworks here, but you can use any cheese you like.



8 stalks asparagus, woody ends trimmed
Handful of cherry tomatoes
4–5 Tbsp extra virgin olive oil, divided
Flaked sea salt
1/2 medium cooking onion, diced
1 clove garlic, minced
1 tsp chili powder
3 cups canned black beans, drained and rinsed
1/2 cup water, plus more if needed
1 cup sour cream
1 canned chipotle pepper, finely chopped (optional)
8 corn tortillas
8 large farm fresh eggs
2 cups grated Monterey Jill cheese
1 large bunch of cilantro, coarsely chopped
Salsa for serving


Preheat the oven to 400°F.

On a rimmed cookie sheet, toss the asparagus and cherry tomatoes with 1 Tbsp of the olive oil and a sprinkle of salt. Roast for 10 minutes, turn over, and roast for another 5 minutes. Remove from the heat and wrap loosely in aluminum foil to keep warm.

Place a large skillet over medium-high heat and add 2 Tbsp oil. Once the oil is warm, add the onion and garlic and sauté until the onion begins to soften, 1–2 minutes. Mix in the chili powder and cook for another minute. Add the beans and water. Mix to combine and then turn down the heat to medium. Simmer, without boiling, for 5 minutes or so, until the liquid begins to be absorbed, and then begin mashing the beans with the back of a spoon. If the mixture gets too dry, add a bit more water, 1 Tbsp at a time. The beans are done after 20–25 minutes. They should be a garlicky, chunky mash. Remove from the pan and cover to keep warm.

In a small bowl, mix the sour cream with the chipotle pepper (if using). Set aside, uncovered, at room temperature.
Add enough oil to a clean skillet over medium-high heat to just coat the bottom of the pan. Fry the tortillas, one at a time, until they start to puff up, 5–10 seconds per tortilla. Flip, repeat, and then set on a paper towel to drain. Repeat with all the tortillas.

In the same skillet (no need to wipe it out first), use the remaining oil to fry the eggs over medium-high heat to slightly runny sunny-side up (any style of eggs will do here. If if you prefer scrambled, then go ahead and scramble them).
To assemble, top each tortilla with the warm refried black beans, cheese, and two eggs. Top with the roasted asparagus, cherry tomatoes, a small handful of cilantro, a spoonful of salsa, and a drizzle of chipotle sour cream. Serve immediately.

You can store the chipotle sour cream in an airtight container in the fridge for up to 7 days.

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Recipe by DL Acken and Emily Lycopolus from Cedar and Salt. Copyright © 2019 by DL Acken and Emily Lycopolus. Reprinted with permission of TouchWood Editions.