Huevos Rancheros (Foodies’ Style)

Around here, Huevos Rancheros aren’t anything special or out of the ordinary (we call them Huevos a la Ranchera). You’ll find them at any restaurant for breakfast, or you’ll probably get them on a weekend at your parent’s house. Essentially, it’s a corn tortilla spread with beans and topped with fried eggs and tomato sauce. I tried to give it a little twist. I used a “tostada” for the base, which is a crisp corn tortilla (we have a baked variety at the local stores, which helps make this dish healthier), and instead of refried beans, I used whole black beans and also added some avocado as a topping. I should mention that the type of tomato sauce you use for this dish is important. Don’t use any Italian type of sauce for this. You need basic tomato sauce. Also, cilantro is important. I don’t know why, I never have cilantro when I need it! I didn’t put any in mine, but I had some dried cilantro so I sprinkled some on top. Not the same thing, not even close. So please, get some fresh cilantro when you plan ahead for this.

Huevos Rancheros is not something for your weekday breakfast, when we’re all on the go… try on the weekend when you have a little more time to enjoy them.

Oh, and don’t forget the coffee. Always have coffee with your Huevos Rancheros.

Buen provecho!

Helga

Huevos Rancheros (Foodies’ Style)

A The Foodies’ Kitchen Original Recipe
Serves: 2

Ingredients:
4 eggs
4 crisp corn tortillas (tostadas)
1 can whole black beans
1¼ cup tomato sauce (not italian style)
1 avocado, sliced
½ white onion (a small one, diced)
1 tablespoon vegetable oil
1 teaspoon dried cumin
Crumbled dried cheese
Cream
Fresh Cilantro
Salt and Pepper to taste
Tabasco Sauce (optional)

Procedure:

In a small pot, bring the can of beans to a simmer. Add the cumin and lower the heat, just to keep them hot.
Meanwhile, heat a medium sized pan over medium-high heat. Add the oil and let it heat up for a moment. Add the diced onions and let them cook for about 3 minutes.
Lower the heat, and add the tomato sauce. Be careful! It will splatter. Season with salt and pepper. Set aside
Heat another pan, and give it a good coating of cooking spray. Crack your eggs, two at a time and “fry” them sunny side up.
Now, assemble. On a plate, place 2 corn tortillas, slightly overlapping over each other. Spoon some beans on one side (drain the juice off the spoon before you put them on the tortilla) and arrange half of the sliced avocado on the other side. Season with salt and pepper. Add a bit of cream on top of the beans, if you’re using.
Place 2 eggs on top, and top with your reserved tomato sauce.
Sprinkle with crumbled cheese, fresh cilantro and season with a bit more salt and pepper. A little Tabasco sauce wouldn’t be out of place here.
Dig in!

Cauliflower Hash with Fried Egg

Hi guys, I’m back! I took a much needed vacation with my hubby and am now ready to tackle the holidays. I had this post in my drafts folder, which I wanted to share with you before I left… but you know how it is with all the organizing and packing.
I made this as a side dish a few weeks ago, and I think it’s an excellent choice for a weekend brunch or to pair with some soup for a cozy dinner.

Hash is essentially a mixture of diced potatoes, vegetables, spices and sometimes meats. It’s primarily a breakfast food, you can dice up anything you can think of such as a mixture of potatoes and sweet potatoes mixed with some bacon and onions. This particular version includes cauliflower, which makes it a very tasty way to sneak in some vegetables. The original recipe has some spinach in there, so feel free to add some after step 4. Just add it to the pan, and move it around for a few minutes until they it’s wilted. You can also add some chopped bell pepper, which I think would make an excellent addition.

Cauliflower Hash with Fried Egg

Servings: approximately 4
Recipe adapted from The Curvy Carrot

Ingredients

1 tablespoon extra-virgin olive oil
1 red onion, chopped (about 1 cup)
1 garlic clove, minced
1 head of cauliflower, chopped (I chopped mine into bite-sized pieces)
2-3 celery stalks, chopped
1 and 1/2 teaspoons chili powder
1/2 teaspoon Cajun spice powder (if you can’t find this, substitute whatever spice you like)
Salt, to taste
Pepper, to taste
1/3 cup water
1/2 cup Virginia ham, chopped
3-4 red potatoes, chopped
Chives, chopped, for garnish
4 eggs

Procedure:

1. In a large sauté pan (one that you can cover with a lid), heat the olive oil until shimmering.

2. Add the onion and garlic and cook until softened, about 4-6 minutes.

3. Add the ham, cauliflower, celery, chili powder, Cajun spice, salt, pepper, and water and let cook, covered, stirring frequently, until softened, about 5 minutes.

4. Add the red potatoes and let cook, covered, for about 5 more minutes, stirring frequently.

6. Top with fried eggs, season with salt and pepper, and garnish with fresh chives.

03:51 PM
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Eggs in Bread Baskets

Here’s a neat idea to serve eggs for breakfast! It works especially well when cooking for a crowd, you just fill out the bread baskets with raw eggs and pop them in the oven. You can bake up to 12 or so at a time, depending on how many fit into your baking sheets.

To empty the bread rolls to make your baskets, use a serrated knife to slice the top off, and using your fingers pinch out the inside of the bread.

The first recipe I found said to bake for 10-12 minutes, and then for another 25 minutes, which sounds like an insane amount of time for baking eggs. I found a second recipe that said to bake them for 20-25 minutes, which sounded better…but I still wasn’t sure. They came out well with this timing, but I prefer a tender yolk. Next time, I will take them out at 15 minutes, hopefully the whites will be cooked. ( I like a tender yolk, but not runny egg whites).

I made simple egg baskets, with no additional ingredients except for some dried basil and a little Tabasco. Below you will find some ideas so you can spice them up with things like bacon, herbs, veggies or cheese.

Have a happy weekend everybody!

Eggs in Bread Baskets

Yields 8 individual egg baskets
Adapted from My Recipes and Perfecting the Pairing

Ingredients:

8 crusty bread rolls
2 Tb butter, melted
heavy cream
Salt and pepper
8 eggs
Tabasco (optional)

Procedure:

Preheat oven to 350 degrees F.
Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper.
Crack an egg or egg white on top, season with salt and pepper, add a teaspoon of cream to each and place on a cookie sheet. Bake for 20-25 minutes, or until the egg is just set. (remember to go for 15 minutes if you want a tender yolk!… start checking after 15 minutes)

Optional:

You can add assorted fillings together with the uncooked egg, such as grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach, artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese.
Another option is to add 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon