Huevos Rancheros | Cinco de Mayo Breakfast

Cinco de Mayo is the perfect opportunity for me to make one of my favorite breakfast dishes- huevos rancheros. Now without the egg, I make this dish all of the time as a quick lunch. The combination of flavors and textures is incredible, especially the salsa fresca, creamy avocado slices and warm tortilla. So take a few minutes this Sunday, and treat yourself to this tasty breakfast in honor of our favorite neighboring country.

Huevos Rancheros
Yield: 4 Servings

1 tbsp olive oil
4 tortillas
1/2 cup cheddar
4 eggs
1 large tomato, diced
2 tbsp red onion, diced
1 tbsp cilantro, chopped
1/2 lime
1/2 tsp kosher salt
1 avocado, pitted and sliced
1/4 cup sour cream
ground black pepper

In a small bowl, combine the diced tomato, the diced red onion, the chopped cilantro, the juice from the lime, and the salt. Stir them until they're combined. 
In a medium saute pan over medium heat, place a bit of olive oil. Lay down one tortilla for two minutes, and then flip it and sprinkle it with 1/4 of the cheese and allow that to melt for another minute. Repeat this with the rest of the tortillas. In the same pan, place a bit more olive oil and crack the eggs directly onto the pan. Allow them to cook for 3 minutes on the first side and 2 minutes on the other side, or until the white is cooked.
Place the over-easy eggs onto the toasted tortilla, spoon a bit of salsa fresca onto it, along with some avocado slices, a bit of sour cream and some ground pepper. Enjoy!

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