In a frying pan, heat a pat of butter, olive oil or Smart Balance and let it get hot. Once it's bubbling, crack the eggs and let cook. Sprinkle a little kosher or sea salt and pepper.
While the eggs are cooking, heat the beans in the microwave.
Now your eggs are probably ready to flip, so either crack your egg yolk if you want it cooked through or flip it for an over-easy egg.
You'll also need to heat the corn tortilla and you can do this either on a gas burner or in the microwave. The trick to a reheated corn tortilla is to splash it with water on both sides and then either place it in a kitchen towel in the micro or place it on a gas burner on the cooktop. Either way, it will take less than 30 seconds, so keep a close eye on it.
Now heat up the Ranchero salsa. While it is warming up, start plating your breakfast.
Place a hot corn tortilla on a plate and smear it generously with refried beans.
If you're using bacon or chorizo, add it now. Then lay the fried egg on top, smother it with ranchero salsa and sprinkle a little salt and pepper. I like to add a few slices of avocado for garnish and a spoonful of hot sauce.
Serve immediately and repeat often.