Faux Sonora-style Eggs

This is adapted from El Cholo's Sonoran-style plating. Eggs cooked any which way will do. The secret is in the stacking.

3 scrambled eggs with avocado, tomato and cheese or whatever
2 cups of cooked rice and black beans
chopped spinach
a couple of corn-wheat tortillas from TJ's
hot salsa

First I sautee a shallot in a little olive oil and butter, then make the eggs, throwing in cheese first and then the avocado and tomato once they set a bit.

Blacken the tortillas on the burner a bit, and then set on warmed plates. Spoon around some rice and beans on that base; sprinkle on chopped spinach (if you want to add sour cream, do that here), and then top with the eggs from pan.

Dress with some habanero-lime salsa from TJ's, and you're done. Permutations abound.