Day 5 and 6: Tyler's 30th Birthday at Fallen Leaf Lake

On Sunday, we all managed to sleep in a bit and some were hurting more than others ;) To help with the hangover cure, I made Huevos Rancheros, which were a huge hit. I'd never made them before, but was pleasantly surprised how easy this recipe was and how delicious everything came out. We had some leftover pork and veggies, so I served those as additional sides.

For the Avocado Salsa Verde: (Note: I used regular salsa since we had a bunch leftover)
• 2 medium tomatillos, husked and rinsed
• 1/2 jalapeno, sliced (seeds removed if you prefer less spice)
• 1 large California Avocado, peeled and pit removed
• 1/4 cup cilantro leaves, packed
• 1/2 lime, juiced
• salt to taste
For the Black Beans:
• 1 (14.5 oz) can black beans, mostly drained
• 1/2 tsp each: Chili Powder, Garlic Powder, Cumin
• 1/2 lime, juiced
• pinch of salt
For the Tostadas:
• 8 crunchy corn tostada shells
• 1 cup finely shredded cheddar cheese
• 8 eggs
• salt and pepper
• cotija cheese
• fresh cilantro
• sliced cherry tomatoes

For the Avocado Salsa Verde:
1. Combine all the ingredients in a food processor or blender and pulse a few times, until mixture is mostly combined, but still slightly chunky. Set aside. (can be made up to a week ahead of time, store in an air-tight container in the fridge)
For the black beans:
2. Combine all the ingredients in a food processor or blender and blend until smooth. These can be made up to 4 days ahead of time. (store in an air-tight container in the fridge)
For the Tostadas:
3. Preheat oven to 400 degrees F. Line a large baking sheet with tinfoil and lightly spray with cooking spray. Place the tostada shells in an even layer on the baking sheet.
4. Spread about 1 to 2 tablespoons of the black bean mixture over the top of each tostada, then sprinkle with a couple tablespoons of shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.
5. Meanwhile cook your eggs to your preference. The eggs pictured are "sunny side up." Lightly coat a skillet with non-stick spray and heat over medium-high heat. Crack the egg into the skillet, season with salt and pepper, and cook for 2 to 3 minutes, until whites have set and yolk is still runny.
6. Place cooked eggs on top of the hot tostadas, top with the avocado salsa verde, sliced tomatoes, fresh cilantro and a little cotija cheese. Enjoy!

 After breakfast, some folks had to get on the road, while the rest of us relaxed, took naps, and hung out at the dock. There's a group of us that stayed through Monday, so we had a casual Sunday evening with grilled teriyaki salmon and chicken and salad and called it a night early.

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