Working in batches, heat 1 teaspoon of ghee in a large saucepan or griddle over medium-low heat. Once the butter has melted, carefully crack the eggs, one at a time into the pan. If your pan is large enough, you should be able to cook four eggs at a time. Once the whites have started to set slide a large spatula under an egg and gently ip over, being sure not to break the yolks. Repeat for remaining eggs. Cook for another minute, or until the yolk is to your desired doneness.

Warm corn tortillas according to package instructions. To assemble, start with two tortillas per person. Spread 1 tablespoon of refried beans, 1 tablespoon of sour cream (if using) and 2 tablespoons of salsa on each tortilla. Follow with eggs, lettuce, avocado and cheese. Serve immediately.

Note:

If tomatoes are in season, you can make up a quick, fresh salsa by chopping up tomatoes with some onion, jalapeno, cilantro, a drizzle of olive oil and a squeeze of lime. Season to taste with salt and pepper.

Refried Beans Reinvented:

Heat ghee in a medium saucepan over medium heat. Add onion and pepper and sauté for approximately 4 minutes, or until the onion is opaque. Add beans, water and spices and cook for 5-7 minutes, or until the water has been absorbed and the beans have cooked through and softened.

Remove mixture to a food processor or use an immersion blender to blend until the beans are pureed (a few chunks are fine). Season to taste with salt and pepper.

Note:

In Tex-Mex cuisine pinto beans are commonly used but feel free to play around with black or kidney beans too!