A tribute to farmers everywhere, this breakfast staple that originated on rural Mexican ranches hits all the high notes and packs a protein punch with hearty beans, crispy eggs and salsa. Have some fun with the toppings by adding fresh avocado slices, cilantro, pico de gallo and crumbled Cotija cheese. Substitute salsa verde (green chili salsa) in place of red salsa to mix it up.
Huevos Rancheros (Rancher’s Eggs)
Ingredients
- 4 corn tortillas, warmed
- 4 eggs, for frying
- 1 tablespoon butter or oil for frying (use oil for extra crispy whites)
- 1 cup cooked, seasoned black beans (whole or refried; cooked with onion powder, garlic powder, cumin and cayenne pepper, if desired)
- 4 tablespoons salsa (homemade or store bought)
- 1 cup Monterey Jack cheese
- ½ avocado, pitted, peeled and sliced into wedges
- 4 lime wedges (optional)
- ½ bunch cilantro, washed and rough chopped (optional)
- ½ cup crumbled Cotija cheese (optional)
- 2 tablespoons pico de gallo (optional)
- Dash of hot sauce (optional)
Instructions
- Warm tortillas in a dry skillet or cover in foil and place in a 350-degree F. heated oven. Meanwhile, pan-fry the eggs sunny side up using a tablespoon of melted but¬ter or cooking oil.
- Place 2 tortillas per plate side-by-side and spoon the cooked black beans (whole or refried) onto warm tortillas. Top with Mon¬terey Jack cheese. Place one sunny-side-up egg in the center of each tortilla and spoon the salsa over the eggs, covering the whites and beans. Garnish with fresh cilantro, lime wedges, pico de gallo, crum¬bled Cotija cheese and avocado wedges. Enjoy with your favorite hot sauce.
