Huevos rancheros, or “ranchers’ eggs”, is a classic Mexican breakfast. Fried eggs are nested in a bed of refried beans, sour cream and salsa and served atop a warm tortilla. Try adding a bit of your favourite hot sauce for a touch of heat.
- Prep Time:
- 10 min
- Cook Time:
- 10 min
- 4 large corn tortillas
- 2 tsp ( 10 mL ) vegetable oil
- 8 eggs
- 1 1/4 cups ( 315 mL ) salsa
- 1 cup ( 250 mL ) refried pinto beans, warmed
- ½ cup ( 125 mL ) low fat sour cream
- ⅓ cup ( 75 mL ) shredded Monterey Jack cheese
- 1 tbsp ( 15 mL ) chopped fresh cilantro
- 1 small avocado, diced (optional)
Preheat oven to 200°F (100°C).
If tortillas are soft, spread out on the counter and let dry for 5 minutes.
Heat oil in large skillet over medium heat; heat tortillas one at a time, about 5 seconds on each side. Using tongs, transfer onto paper towels and keep warm in preheated 200°F (100°C) oven.
Break 4 eggs into same skillet and cook until whites are set and yolks are done as desired. Transfer to baking sheet and keep warm in oven. Repeat with remaining eggs.
Remove tortillas from oven, place on individual plates and spread ¼ cup (50 mL) salsa and ¼ cup (50 mL) refried beans on each. Top each with two eggs. Spoon 1 tbsp (15 mL) salsa over each egg leaving yolk exposed. Spoon 2 tbsp (30 mL) sour cream over salsa. Sprinkle equal amounts of cheese, cilantro, and avocado (if using) over each serving. Serve immediately.