Huevos Rancheros

My take on a Tex-Mex tradition. This version is designed for brunch, specifically, thus the sausage-and-eggs combo, which I'm pretty sure isn't in the normal version. I don't really care if I'm mucking about with the usual way of doing things, though; this one tasted great, and that's what I cared about!

Huevos Rancheros

4 large corn tortillas (or alternately, 1 large bag tortilla chips)
8 eggs
1/3 cup cream
2 tbsp chopped dill
1 lb loose turkey sausage
1 1/2 cups pepperjack cheese, grated
2 tomatoes, cubed
1 can black beans
(Optional) Jalepeno pepper slices
1 recipe of Salsamole
Sour cream
Olive oil
Butter
Salt
Pepper

Crack the eggs into a bowl and whisk in the cream and the dill until reasonably homogenous. Add salt and pepper to taste. Scramble the cream-and-egg mixture over medium heat until the eggs are light and fluffy. Remove from heat and store someplace warm for a moment.

Warm the beans in a simmering pot. While the beans heat up, add a dash of olive oil to a saucepan and cook the sausage over medium-high heat. Salt and pepper the sausage appropriately. Drain the beans.

Assemble the huevos rancheros immediately prior to serving. In a large saucepan, melt a pat of butter over medium-high until faintly browned, then toss in a tortilla on top and shift the pan from side to side a few times to encourage the butter to brown as much of the tortilla bottom as possible. Once the tortilla has had a moment to toast, add about 1/4 of the eggs, sausage, tomatoes, and beans on top. Cook for 3-4 minutes just until the whole thing is warmed through, then slide the huevos out of the saucepan and onto an oven-proof plate with one smooth motion. If you do this correctly, the toppings should barely even be disturbed. Top the whole thing off with a generous handful of cheese, a drizzle of salsamole, and a few of the jalepeno slices if you like those. Place under a broiler in an open oven, and broil until cheese is melted and slightly toasted. Serve immediately, with sour cream and extra salsamole on the side.

Servings: 4-6