huevos rancheros, my way


I realize this isn’t exactly “huevos rancheros” in the literal sense that it doesn’t start with lightly fried corn tortillas and there aren’t refried beans anywhere to be found.  The truth of the matter is that I couldn’t think of a better name for something that needed a good name.
IMG_5737You see, this dish was born out of leftovers (from taco night and I promise I’ll share those recipes soon).  “Eggs with leftovers” just wasn’t going to cut it as a title to this recipe that is so much more than leftovers.

Scrambled eggs, cheddar cheese, salsa, greek yogurt (or mexican crema, if you’ve got that left over) and fresh sliced avocado is a delightfully bright, spicy and cool combination.  Perfect for guests.  Perfect for dinner.  Perfect way to use up all those left over condiments from taco night.

huevos rancheros, my way
yield: 1 serving

recipe notes:  The first time I made this it was for three of us and I used 2 eggs per person, mixed in the cheese, and served the big bowl of scrambled eggs in the middle with lots of little bowls of the various toppings.  This is also a great way to use up anything else you have leftover.  Peppers, mushrooms, spinach, left over black beans – if it’s sitting in your fridge, sauté it and add it to the mix!  To complete out breakfast, we also had bacon, home fries, fresh grapefruit, yogurt and granola.  It was a great breakfast and quite easy to do.  I had one person lay out the bacon and put it in the oven, another get drinks for everyone and lay out the condiments and I made the eggs and home fries.  The granola had been made earlier in the week and the yogurt just needed to be set out on the counter, alongside the halved grapefruits and grapefruit spoons.  Hosting breakfast can be that easy.  

2 eggs
1/4 avocado, sliced
1 Tbsp shredded cheese, any kind you like
1 Tbsp salsa
1 Tsbp greek yogurt or mexican crema
salt & pepper
hot sauce, if you like it

1.  Combine the eggs, a pinch of salt and few grinds of black pepper in a cup or bowl.  Whisk together (a fork works well).

2.  Cook the scrambled eggs (I like Deb’s method, although I leave out the milk).  When they are almost done, sprinkle the cheese over the eggs and fold them over each other, covering the cheese with the warm eggs.  Turn off the heat, cover the skillet with a lid or plate to trap a bit of the heat & melt the cheese (it only takes about 30 seconds or even less).

3.  Transfer eggs to a plate, top with everything.  Enjoy.

source: scrambled eggs from smitten kitchen


One thought on “huevos rancheros, my way

  1. Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

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