Huevos Rancheros

Another amazing, ‘not a date‘ with Jenny for the books. Has it seriously been since June, Jenny? Wow. We went to The Woodsman Tavern. I’m in love with the space. Dark. Brick. Kinda old school country, but not in a western kind of way. All I can say is cedar-steeped Campari, domestic ham plate, brussels and sunchokes with anchovy vinaigrette, the best grilled pork chop, and meyer lemon cream pie. Holy freakin’ delicious. Go there. Take me. Thanks.

Sometimes I need something other than an egg sandwich on the weekend. That’s usually the go-to in the house. If I’m eating breakfast out, I’m getting the craziest thing on the menu, so those middle of the road breakfasts are the things that miss my affection. That’s unfortunate. There is so much good breakfast food, it’s hard for a girl to choose.

Huevos rancheros are definitely not something I’d order when I’m out, and I really don’t have a reason. Maybe it’s because I don’t usually think Mexican food when I think breakfast [unless it’s a breakfast burrito from Gonzales Taqueria]? Maybe it’s because I don’t see them a lot on menus? They’re good, though. I mean, is it really possible to have a bad one? It’s a simple combination of flavors coming together on a crunchy tortilla. The star of these huevos is the black bean mash. I’m a sucker for refried black beans, and these are just like it, only not fried. Bacon grease doesn’t hurt either. 

PS – I paid $2 for this avocado by the way. I wept.

Inspiration: The Sprouted Kitchen Cookbook – Pg. 28

Ingredients

  • 1 can of black beans, rinsed and drained
  • 1/4 cup greek yogurt or sour cream
  • 2 green onions, green and white parts sliced
  • 1 teaspoon ground cumin
  • salt and pepper
  • 4 slices cooked bacon, chopped
  • 6 small corn tortillas
  • Olive oil for brushing or spraying
  • 1 tablespoon butter [unless you kept your bacon grease]
  • 6 eggs
  • White cheddar cheese, shredded for topping
  • 1 avocado, peeled and sliced
  • cilantro and lime for serving

Preparation

Warm the beans over low heat in a small sauce pan. Add about 1/4 cup of water and the greek yogurt/sour cream. Mash the mixture with a fork or potato masher. Puree if you’re feeling saucy. Add the bacon and taste for additional salt and pepper.

Turn the broiler on high. Spray or brush the tortillas with olive oil on both sides. Place the tortillas in the oven, watching them and flipping them as they brown. When they are lightly browned on each side, remove them from the oven and set aside.

In a large frying pan, melt your butter if you didn’t use the bacon grease. Gently break the eggs in the pan and cook to your desired level of doneness. Build your tostada with the tortilla + a nice layer of beans + egg + cheese, avocado, and cilantro. Use hot sauce and lime to your hearts content.

10 comments

  1. Amy Mills

    Breakfast is my favorite meal of all, and I think it offers the most deliciousness. And yet I eat one of 3 things every morning for breakfast, almost religiously! It’s a sad life I lead. I would however, really like eating this for dinner. I make quesadillas with a similar re-fried black bean mash, lots of avocado (preferably $1 or under ones) and fried eggs.

    PS I have been sooo jealous of all your awesome food-truck-looking mexican food lately I’ve been seeing on instagram.

    • Michelle

      I eat the same thing for breakfast every weekday, so I know what you mean. Sad and boring. A quesadilla would have been so much easier to handle. Tostadas are all kinds of fragile.

      I’m definitely hitting up that new Mexican truck again this week. Have to try the burrito or torta!

  2. Pingback: Sweet Potato Huevos Rancheros Casserole | Vegetarian Recipe | Pastiche Events | Chicago
  3. Allie

    Someday I need to remember that reading your posts and thinking about what I’m going to comment with isn’t actually the same as commenting. So now I’m commenting. It only took a few days. I scored avocados for 6/$4 at Costco this weekend, and I wanted to do a happy dance in the aisles, I haven’t had an avocado all winter, I refuse to pay more than 1/$1! So now I want huevos rancheros–which would be pretty easy to do, seeing as I have a ready supply of eggs and avos this week. Just add salsa! And other delicious toppings of choice. I’m a pretty standard breakfast person–mostly scrambled eggs with veggies and toast every morning. This is LIKE that, but so much better.

    • Michelle

      It’s a shame that you and the beans don’t get along. They really were tasty.

      I totally sympathize. I will have your blog open all day at work once I see it’s updated in my Google reader, and if I don’t get a chance to comment before I leave, I’ll totally email it to myself as a reminder to not forget. It’s ridiculous how long it takes sometimes!

  4. Eileen

    As a resident of California, I totally order huevos rancheros while out for brunch as well as making them at home. It’s not quite required by law, but it’s close. :) (Although when out I will more likely have our local taqueria’s huevos a la mexicana, which are just scrambled with lots of onions and jalapenos and served with rice & beans…and now I’m hungry.) Also, cedar Campari? V. INTERESTING.

    • Michelle

      Huevos a la mexicana. YUM. That’s what our local taco cart will do, but rolled into the breakfast burrito. Saturday tradition.

      Cedar Campari really just amplified the herbal woodiness. It was pretty awesome. That, rye whiskey, and dry vermouth.

  5. Stephanie

    I just found your blog and I love it. Actually. These eggs look fantastic!! I really miss good Mexican food. I haven’t found a place in London that satisfies my cravings, and I still dream of the burritos I ate in Santa Cruz.. *Sigh*

  6. suki

    $2 avocado? Ouch! We’ve been getting ‘em at Costco where they are less than $1 each when you buy ‘em in bulk… It does change with the season though.

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