This morning was an early one for me — I was up at 6:00am to take my cousin to the airport. She flew in Wednesday and then headed back to Chicago today. We’re less than a year apart and spent a lot of time together growing up, but had sort of lost touch other than major family occasions around high school. We’ve been working together (from our respective homes) for the last few months which has been a great reason to talk more, and it’s been lots of fun. When she had to come out to LA for an audition, she flew into San Diego instead and we had a few days to play!
We were amused to learn that we both prefer start our days with eggs for breakfast, and coffee. Our egg dish of choice this week? Heuvos rancheros.
While I make no claims to this being authentic, I will say that it was really tasty. It’s flavorful, as spicy as you want to make it, and keeps you fueled for a day of sight-seeing with protein-packed beans and eggs.
You’ll need corn tortillas (I got a dozen at Whole Foods for 99 cents), refried beans (if using canned, read the label as some brands are not vegetarian), eggs, cheddar cheese, sour cream, and salsa or pico de gallo. I also added some minced green chiles (the canned can) and a tiny bit of chipotle in adobo (careful, they’re spicy!), plus a slice of avocado or a dollop of guacamole for good measure. Pictured are slices of a “bacon avocado” grown about an hour away. Having never tried one, I thought we would give it a shot.
Heuvos Rancheros
Serves 1 hungry lover of delicious breakfast — multiply accordingly
Ingredients:
2 corn tortillas
1/2 cup refried beans
1 tablespoon minced green chiles
2 eggs
1/2 cup pico de gallo or other salsa
1/2 cup grated cheddar cheese
2 tablespoons sour cream
optional: sliced avocado or guacamole for topping
Directions:
1.) Heat up the tortillas one at a time in a skillet over low heat, turning often. Place on plate.
2.) Heat up the refried beans in the microwave or in a small pan over low heat, stirring occasionally. Spread evenly on the warm tortillas. Sprinkle green chiles on top.
3.) In a cast iron or non-stick skillet, melt a little butter over low heat. Crack eggs into skillet and fry, flipping briefly when whites are almost set. Stack on top of the chiles. Sprinkle grated cheese on top. If desired, place plates in a warm oven until cheese is melted. Top with salsa, sour cream, and avocado or guacamole (if using). Crack some black pepper on top before serving.
{ 7 comments… read them below or add one }
I read this while eating peanut butter toast for breakfast (bleh). You are cruel!!
Maybe it’s a sign that you need to come to the other coast so I can make you fancy breakfast.
I agree!
Ok twist my arm.
Hey, Virginia may be for lovers, but California is for year-round local produce. I have an avocado with your name on it, baby, and it’s spec-TAP-ular!
You know this is one of my most favorite egg dishes and I never make it for myself. It’s one of those things I eat when we go out, I’ll have to change that.
Same! This was the first time I’d made it at home, yet I eat it at restaurants all the time. I must say, I enjoyed being able to eat in my jammies for cheap. It was a little disappointing when I had to bus and wash my own dishes, though.