Huevos Rancheros translates to Ranch Style Eggs. This is a breakfast commonly served to ranch hands in Mexico to help them power through busy, active days. I am sharing a lightened up version that is just as delicious but better suited for a less busy lifestyle and career.
The Sunday Funday Bloggers are sharing Egg recipes today......
Let's take a look at what the others are sharing today.......
- Making Miracles: Egg, Ham and Cheese Crepe Pockets
- Palatable Pastime: Ajitsuke Tamago (Ramen Eggs)
- Amy’s Cooking Adventures: Ramen Bowls with Spinach & Poached Eggs
- Karen’s Kitchen Stories: Baked Eggs with Parmesan and Chives
- Sneha’s Recipe: Dosa Egg Sandwich
- Food Lust People Love: Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry
- Mayuri’s Jikoni Huevos Rancheros
- A Day in the Life on the Farm: Huevos Rancheros Verde
- Culinary Adventures with Camilla: Beet-Marbled Eggs with Feta
I lightened this dish up in several ways. Instead of frying the corn tortillas, I misted them with olive oil and warmed them in the oven.
Instead of using refried beans, I tossed a tri bean blend with some salsa verde, and placed them on top of the tortillas. I omitted chorizo and served this up for brinner on Meatless Monday.
I did not, however, use low fat cheese. Everything in moderation, right? I think low fat cheese tastes like plastic, I would rather not have cheese at all, if I can't have the real thing. There is only about 1 1/2 Tablespoons of cheese on each serving so go ahead and splurge.
My last adaptation was to use a non stick skillet and no oil or butter for the eggs. I add a bit of water to the pan and covered it until they were set to our liking.
I finished these off with a salad of romaine, scallions and cilantro and passed the salsa verde for us to dress as desired.
Yield: 2 servings
Huevos Rancheros Verde
Warmed corn tortillas covered in beans and salsa, smothered in cheese and topped with perfectly cooked eggs.
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Ingredients
- 1/2 c. romaine lettuce, thinly sliced
- 1 scallion, white and light green parts, thinly sliced
- 1 T. chopped cilantro
- Olive oil spray
- salt and pepper, to taste
- 1/2 (15 oz) can tri bean blend, rinsed and drained (reserve remaining beans in refrigerator for later use)
- 2 T. salsa verde + more for dressing as desired
- 4 (6") corn tortillas
- 3 T. shredded Mexican Blend cheese
- 4 eggs
Instructions
- Combine the lettuce, scallions and cilantro. Set aside.
- Combine 2 Tablespoons salsa verde with the rinsed beans. Set aside.
- Mist both sides of the tortillas with olive oil and place onto a baking sheet in overlapping pairs. (overlap by about 3"). Spread half of the bean mixture on top of each pair and then sprinkle with half of the cheese.
- Place into a preheated 400* oven and bake for 10 minutes, until beans are hot and cheese is melted and bubbly.
- While tortillas are baking, heat a non stick skillet over med low heat. Add the eggs, season with salt and pepper. Add about 2 teaspoons of water to the skillet, cover and cook until eggs are done to your liking, about 5-7 minutes for soft yolks.
- Place 2 eggs onto each set of tortillas, sprinkle each with half of the salad and serve with salsa verde on the side for dressing as desired.
Notes
Adapted from a recipe found in Eating Well.
Nutrition Facts
Calories
532.37Fat (grams)
27.95 gSat. Fat (grams)
7.17 gCarbs (grams)
45.40 gFiber (grams)
9.46 gNet carbs
35.93Sugar (grams)
2.75 gProtein (grams)
26.12 gSodium (milligrams)
575.38 mgCholesterol (grams)
385.88 g
Yield: 2 servings
Huevos Rancheros Verde
Warmed corn tortillas covered in beans and salsa, smothered in cheese and topped with perfectly cooked eggs.
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Ingredients
- 1/2 c. romaine lettuce, thinly sliced
- 1 scallion, white and light green parts, thinly sliced
- 1 T. chopped cilantro
- Olive oil spray
- salt and pepper, to taste
- 1/2 (15 oz) can tri bean blend, rinsed and drained (reserve remaining beans in refrigerator for later use)
- 2 T. salsa verde + more for dressing as desired
- 4 (6") corn tortillas
- 3 T. shredded Mexican Blend cheese
- 4 eggs
Instructions
- Combine the lettuce, scallions and cilantro. Set aside.
- Combine 2 Tablespoons salsa verde with the rinsed beans. Set aside.
- Mist both sides of the tortillas with olive oil and place onto a baking sheet in overlapping pairs. (overlap by about 3"). Spread half of the bean mixture on top of each pair and then sprinkle with half of the cheese.
- Place into a preheated 400* oven and bake for 10 minutes, until beans are hot and cheese is melted and bubbly.
- While tortillas are baking, heat a non stick skillet over med low heat. Add the eggs, season with salt and pepper. Add about 2 teaspoons of water to the skillet, cover and cook until eggs are done to your liking, about 5-7 minutes for soft yolks.
- Place 2 eggs onto each set of tortillas, sprinkle each with half of the salad and serve with salsa verde on the side for dressing as desired.
Notes
Adapted from a recipe found in Eating Well.
Nutrition Facts
Calories
532.37Fat (grams)
27.95 gSat. Fat (grams)
7.17 gCarbs (grams)
45.40 gFiber (grams)
9.46 gNet carbs
35.93Sugar (grams)
2.75 gProtein (grams)
26.12 gSodium (milligrams)
575.38 mgCholesterol (grams)
385.88 g
Very nice lightened up version! Congrats on not getting sick too!!
ReplyDeleteThanks Karen, I was happy and even more happy that Frank's was so mild.
DeleteHuevos ranchros are definitely one of my favorites! I have never added any meat to them, though. So your version isn't far off of the way I make them. I guess we all wish that eating better would protect us from disease, but with covid, I'm not sure that works. One data point isn't enough.
ReplyDeletebest...mae at maefood.blogspot.com
No, I think we all just need to get vaccinated and boosted Mae and pray for the best. Stay well.
DeleteI completely agree on the real cheese vs the low fat. Good decision. When I am trying to watch fat intake, I use a hard cheese like Parmesan or Pecorino Romano instead of cheddar because it takes less to get that real cheese flavor in there. I would love your huevos rancheros just as you made them, Wendy!
ReplyDeleteThanks Stacy.
DeleteThese look DELICIOUS!! One of my favorite meals I had when I visited New Mexico was Huevos Rancheros; I can't wait to make this at home!
ReplyDeleteThis is my to go meal, prefect and delicious!
ReplyDeleteIt sure is Sneha.
Deletelooks fabulous. Happy to hear Frank is feeling better.
ReplyDeleteThanks, we are very blessed Cathy.
DeleteWendy like this quick version of Huevos Rancheros. And I will have to try it out with salsa verde next time I make them.
ReplyDeleteLet me know what you think Mayuri.
Delete