Sunday, January 31, 2010

Huevos Rancheros

Fellow Hope College Grad and food blogger, Elizabeth, posted this yummy looking Mexican breakfast on her blog. Check out her fabulous blog here: A Dutch Oven

Since I have already established that I love eating eggs, I will not bore you with further elaboration of my egg fixation. I do however want to state that this is my new favorite way to eat eggs. The layers of black beans, salsa, and cheese topped with egg and garnished with avocado makes Huevos Rancheros an extremely tasty and filling breakfast. 

A couple of notes about this recipe: we used flour tortillas, but Elizabeth's recipe and traditional Huevos Rancheros calls for corn tostadas. I didn't mind the flour tortilla, but the husband said he would like to try to tostadas or rice next time. Also, we fried our eggs, but I think next time I may do scrambled with a little more cheese. You can't go wrong with more cheese! Lastly I looked up Huevos Rancheros and found it translates to "Ranch Eggs" (I didn't know this because I took French, so all you Spanish students out there laughing at me right now, give me a break, ok??) and that on ranches and farms in Mexico they are eaten as a mid morning meal because they eat a lighter meal at breakfast.

Muchas Gracias, Elizabeth, for letting me borrow such an excellent recipe. Huevos Rancheros will be making a regular appearance in our house at breakfast. 

Huevos Rancheros

1 can of  black beans (drained but not rinsed)
1/2 Onion (chopped)
1 clove of garlic (minced)
Shredded Cheese
4 Eggs

Sour Cream
Hot sauce

Saute Onions and Garlic in Oil, then add Black beans. Heat through. Preheat oven to 350. On a cookie sheet place 4 tostadas. Layer each one with black beans, then a layer of salsa, followed by a layer of cheese. Place in the oven and heat through (5 - 10 min). While heating poach (or fry, or scramble) 4 eggs, one for each tostada. Remove from oven, top with egg, and garnish with hot sauce, avocado, and sour cream.

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