Here is a great way to upgrade your bacon and eggs breakfast plate. If you like Tex Mex flavours, you will absolutely adore this recipe!
Ingredients:
Lard for pan frying (or other fats, like butter, tallow, etc)
2 eggs
4 strips bacon (sliced into smaller pieces)
1 jalapeno pepper
1 small tomato
1 green onion
a few sprigs cilantro (or 1 teaspoon dried)
a few sprigs parsley (or 1 teaspoon dried)
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
30 g havarti cheese (or cheddar, gouda, mozzarella,…your choice)
A few slices avocado (optional)
A dollop of sour cream (optional)
A wedge of fresh lime
Salt and pepper
First, I started with chopping some vegetables: green onion, jalapeno, parsley, cilantro and tomato
I placed the chopped vegetables in a bowl to be ready for later
I also grated the cheese and set aside for use later
In a pan, I added the bacon (they were sliced into smaller pieces before adding to pan)
I cooked them to my desired level of crispness
And then I added the chopped vegetables
It took 4 to 5 minutes to get the vegetables cooked down to my desired level of softness
I also added some cumin and oregano to the sauce, and adjusted the taste for salt and pepper
While the sauce was cooking, I started cooking the eggs in another pan. I added lard to the pan
And then a couple of eggs were cracked in the pan. Note that you can get soft egg yolks, with a perfectly cooked white, by cooking on medium-low heat and using a spoon to ladle the hot grease on the top of the egg whites
Place eggs on a plate when done
I surrounded the eggs on the plate with the ranchero sauce, and then I sprinkled the grated cheese on top. I also added a bit of sliced avocado, sour cream and a wedge of fresh lime
Close up
Nice runny yolks! 
The perfect bite
