Mexican Poached Eggs

I was inspired by an enticing recipe for baked Italian eggs that I saw on my friend Domenica Marchetti's blog, www.domenicacooks.com. I wanted to try a similar idea with Mexican or Southwestern flavors to create a homey, healthy and easy dinner, along the lines of Huevos Rancheros. To turn this meal into Huevos Rancheros, fry the corn tortillas over medium heat in a skillet with about 1 tsp. butter or oil per tortilla until they are a little browned and puffy, coat the tortillas with refried beans and top them with the poached egg mixture. I recommend serving it with honeydew melon and vanilla yogurt. It would also be delicious with freshly sliced avocado, drizzled with lime and sea salt.