A couple of days ago I showed you a healthy start to the day with my favorite breakfast smoothie. Today I’m going to share with you a breakfast for when you need to indulge a bit. A breakfast for a rainy Saturday morning or that Sunday morning when you’re paying for all the fun you had on Saturday night.
It would go beautifully with a Tequila Sunrise or Bloody Mary. Just saying!
As much as I love Mexican and Tex-Mex, I do not claim to be an authority on it we’ll call this my New England Girl’s version of Huevos Rancheros. It’s simple to make because let’s face it - weekend breakfasts should be easy to make!
I’ve listed several options for toppings so please pick and choose which you prefer. I also think it would be so much fun to do a Huevos Rancheros Toppings Bar for a fun at-home brunch with friends. Cinco de Mayo is less than a month away AND on a Sunday this year.
In fact, I’m making a mental note of that idea right now.
One small FYI: I used flour tortillas today because that’s what I had on hand but corn tortillas are more common. I like them both – the choice is yours!
- 4 eggs
- 4 tortillas, flour or corn
- 1 cup shredded pepper jack,
Monterey jack or cheddar cheese
- 1 1/3 cups refried beans
- 2 teaspoons oil, divided
- Enchilada sauce
- Salsa, red or green
- Diced tomato
- Diced onion
- Sour cream
- Hot sauce
- Jarred jalapeños
- Start by warming the refried beans in a small pan or in the microwave. Next heat ½ teaspoon canola oil in a pan over medium high heat. Once oil is hot, add one four tortilla and brown it on both sides. About 1-2 minutes per side. Repeat until done adding additional oil as needed.
- Place tortillas on a baking sheet and spread each tortilla with 1/3 cup of refried beans each. Then sprinkle ¼ cup of cheese on each. Place under the broiler for 3-5 minutes or until cheese is melted.
- While cheese is melting start preparing your eggs. Fried or sunny side up are the most common but you can serve them with scrambled eggs as well. For fried or sunny side up egg, use a small sauté pan and bring to medium high heat. Melt a small amount of butter – just enough to coat the bottom of the pan. Crack the egg and place it in the center of the pan. Cook for 3-4 minutes for a runny egg. Flip once if you want it over easy. Repeat for all 4 eggs.
- Place one egg on each tortilla. Sprinkle with salt and pepper. Top with salsa or enchilada sauce as well as any additional toppings you prefer. Serve immediately.