Huevos Rancheros is a delightful breakfast that is dramatic enough for a special breakfast or brunch yet simple enough for any morning or breakfast for dinner.
My parents weren't big breakfast eaters. But brunch or breakfast for dinner was another matter. My dad made the best omelets! Occasionally we would have huevos rancheros.
They may sound exotic if you have never had them, but they are nothing more that sunny side up eggs with tortillas, salsa and other goodies.
Since we have different taste preferences in my house, I serve all of the toppings on the side and we each add our own.
Breakfast for Dinner #OurDinnerTable
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- 3 tablespoons extra virgin olive oil
- 4 corn tortillas
- 4 large eggs
- chipotle powder (to taste)
- sea salt (to taste)
- 1 large avocado (sliced)
- ½ cup fresh cilantro (finely chopped)
- 4 ounces Monterey-Jack cheese (shredded)
- 1 can refried beans
- fresh salsa
- Heat olive oil in a large skillet over medium-high heat. Add a corn tortilla to the skillet and fry until the tortillas begin to crisp around the edges, about 15-20 seconds a side. Transfer to a plate and blot off excess oil with paper towels. Repeat with remaining tortillas and set aside.
- Reduce heat to medium-low and fry the eggs sunny-side up in the leftover oil, just until the whites are set and the yolks are still runny.
- To serve place a tortilla on a plate, top with egg, season to taste with chipotle and sea salt. Serve other ingredients on the side to allow diners to choose their own.
I love Mexican themed breakfasts. Your plate looks amazing.
First, that recipe looks ah-maz-ing but I am also in love with your dishes. How pretty and perfect for this dish.
This reminds me of Saturday mornings with Dad and making breakfast. We had a Mexican breakfast similar to this we would make. Can't wait to try this!