Huevos Rancheros – A Cinco de Mayo Breakfast

Huevos Rancheros, or “Rancher’s Eggs” has been a breakfast tradition since I was a young girl. Most often we enjoyed this Mexican dish on Easter Sunday.  My dad was in charge of the production, and I would stand by his side in the kitchen acting as sous chef.  While Huevos Rancheros are very easy to make, putting the pieces together can get a bit elaborate. And with my father, the more toppings the better. He cooked the eggs while I layered on the other ingredients.

This is a tradition I have carried on with my children and now with my step-children.  Everyone looks forward to Huevos Rancheros on Easter Sunday. Of course we also eat this breakfast on other days, we will have Huevos Rancheros this weekend as part of our nod to Cinco de Mayo.

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I am sure our version (handed down to me from my father) is a bit Anglicized and not completely true to the Mexican version. Even more Anglicized is the new tortilla “boats” that I recently found in the grocery store.  Have you seen this product yet?  We love them! They are flour tortillas in a bowl shape. This makes it really easy to load up the tortillas, keep warm on a cookie sheet in the oven, and the have them all ready to serve to a large group. I consider our family a large group 🙂

PictureThe basic Mexican version of Huevos Rancheros consists of fried eggs served upon lightly fried corn tortillas smothered with a salsa and served with refried beans, rice, and guacamole.Our version has a bit more…

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INGREDIENTS

Olive Oil
Tortillas (corn or flour)
Refried Beans
Whole Black Beans
Ham – Chopped into smaller pieces
Shredded Cheese – Mexican Blend
Eggs
Salsa
Sliced Avocado or Guacamole
Hot Sauce – For my husband

DIRECTIONS

Warm oven to 180 degrees

  • Prepare tortillas: Lightly coat the bottom of a frying pan with Olive Oil and warm the tortillas a minute or two on each side until tortilla is warmed through.  With the tortilla boat, I skip this step and simply warm in the oven.
  • Place refried beans and whole beans (separately) in microwave safe bowls and warm in the microwave.
  • Lightly fry chopped ham in the same frying pan to warm through. Remove.
  • Top the tortillas: Spread each tortilla with a layer of refried beans, followed by a spoonful of whole beans, and then a smattering of chopped ham. Place on a cookie sheet and keep warm in the oven.
  • Fry eggs  – in the same frying pan over medium heat add a pat of butter.  As the butter melts break eggs into pan. Cook three to four minutes – depending on your preference. We all like ours different.  We mostly like them over-medium, but my husband likes them super runny, and Olivia likes hers completely cooked though. Yes, at times I am a short-order cook.
  • Top each tortilla with one or two fried eggs, shredded cheese, and salsa,

We also enjoy adding guacamole, and my husband adds his hot sauce.

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As you can see with our many different layers, and trying to keep it all warm and served quickly there is a bit of kitchen gymnastics taking place. This is why my dad had me working alongside him in the kitchen as his sous chef.  Little did he know those many Easter Sundays ago, he was building a tradition that would be passed down to his grandchildren, and do I daresay, most likely his great-grandchildren.

Enjoy!
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