Huevos rancheros, or ranch eggs, is a Tex-Mex breakfast favourite. It is traditionally made with fried eggs, but we like this creamy scrambled version. If time is tight, use bottled salsa instead of the ranchero sauce.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2007
Black Bean Salsa:
MethodRanchero Sauce: In saucepan, heat oil over medium heat; fry onion, green pepper, garlic and jalape?epper, stirring occasionally, until softened, about 8 minutes.
Add tomatoes, vinegar, oregano, chili powder, salt and pepper; reduce heat and simmer, uncovered, until thick enough that spoon drawn across bottom of pan leaves space, about 20 minutes. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)
Black Bean Salsa: In bowl, stir together black beans, avocado, coriander, lime juice, cumin, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Place tortillas in single layer on large greased rimmed baking sheet. Bake in 350°F (180°C) oven, turning once, until lightly crisped, about 5 minutes.
Scrambled Eggs: Meanwhile, in bowl, whisk together eggs, milk, salt and pepper. In large nonstick skillet, melt butter over medium heat; pour in egg mixture and cook over medium-low heat until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook, stirring, until thickened and moist but no liquid remains, about 3 minutes.
Overlap 2 tortillas on each plate. Spoon sauce over top; top with Monterey Jack cheese, eggs and salsa.
Nutritional facts Per serving: about
- Sodium 1207 mg
- Protein 25 g
- Calories 499.0
- Total fat 28 g
- Cholesterol 398 mg
- Saturated fat 10 g
- Total carbohydrate 41 g
- Iron 28.0
- Folate 70.0
- Calcium 35.0
- Vitamin A 40.0
- Vitamin C 67.0