Receta Huevos Rancheros - A Breakfast Splurge
A couple of days ago I showed you a healthy start to the day
with my favorite breakfast smoothie. Today I’m going to share with you a
breakfast for when you need to indulge a bit. A breakfast for a rainy Saturday
morning or that Sunday morning when you’re paying for all the fun you had on
Saturday night.
It would go beautifully with a Tequila Sunrise or Bloody
Mary. Just saying!
As much as I love Mexican and Tex-Mex, I do not claim to be
an authority on it we’ll call this my New England Girl’s version of Huevos
Rancheros. It’s simple to make because let’s face it - weekend breakfasts
should be easy to make!
I’ve listed several options for toppings so please pick and
choose which you prefer. I also think it would be so much fun to do a Huevos
Rancheros Toppings Bar for a fun at-home brunch with friends. Cinco de Mayo is
less than a month away AND on a Sunday this year.
In fact, I’m making a mental note of that idea right now.
One small FYI: I used flour tortillas today because that’s
what I had on hand but corn tortillas are more common. I like them both – the
choice is yours!
Huevos Rancheros
*Makes 4
Ingredients:
- 4 eggs
- 4 tortillas, flour or corn
- 1 cup shredded pepper jack, Monterey jack or cheddar cheese
- 1 1/3 cups refried beans
- 2 teaspoons oil, divided
- Butter
- Suggested Toppings:
- Enchilada sauce
- Salsa, red or green
- Avocado
- Guacamole
- Diced tomato
- Diced onion
- Sour cream
- Hot sauce
- Cilantro
- Scallions
- Jarred jalapeños
Directions:
Start
by warming the refried beans in a small pan or in the microwave. Next heat
½ teaspoon canola oil in a pan over medium high heat. Once oil is hot, add
one four tortilla and brown it on both sides. About 1-2 minutes per side.
Repeat until done adding additional oil as needed.
Place
tortillas on a baking sheet and spread each tortilla with 1/3 cup of
refried beans each. Then sprinkle ¼ cup of cheese on each. Place under the
broiler for 3-5 minutes or until cheese is melted.
While
cheese is melting start preparing your eggs. Fried or sunny side up are
the most common but you can serve them with scrambled eggs as well. For
fried or sunny side up egg, use a small sauté pan and bring to medium high
heat. Melt a small amount of butter – just enough to coat the bottom of
the pan. Crack the egg and place it in the center of the pan. Cook for 3-4
minutes for a runny egg. Flip once if you want it over easy. Repeat for
all 4 eggs.
Place
one egg on each tortilla. Sprinkle with salt and pepper. Top with salsa or
enchilada sauce as well as any additional toppings you prefer. Serve
immediately.