Sunday Brunch

Breakfast is a big deal in my family. We take this meal very seriously and on the weekends we indulge. One favorite dish in my house is huevos rancheros. I personally love making and eating this dish. My kids eat the eggs scrambled, but my husband and I like the eggs runny, fried or poached.

Like many Latin American dishes, huevos rancheros blend old and new world cuisine. When the Spaniards came to the Western Hemisphere in the 16th century, chickens were introduced to the Mexicans. Soon after the love affair with the egg began. This ranch-style egg dish was traditionally served at second breakfast in the mid-morning. 

Huevos rancheros consists of a fried egg served on top of a fried corn tortilla and topped with a spicy, chili-tomato sauce, refried beans and avocado. But as this dish’s popularity has grown, so have the variations of the recipe. Some differences are whole wheat flour tortillas, different types of cheeses, sour cream, fresh tomatoes, various meats like bacon and sausage, lettuce, black beans and grilled onions.

With so many variations, there's certainly one recipe just right for you. Happy eating!

Huevos Rancheros Underly-Style

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Ingredients:

4 poached eggs
4 slices thick cut bacon
2 chorizo sausages, cut into 1/4-inch slices and browned
1/4 cup canola oil
4 thick corn tortillas
1/2 cup fresh pico de gallo (see recipe)
1/4 cup crumbled goat cheese
1 tablespoon chopped fresh cilantro
1/4 cup smoky red pepper sauce (see recipe)
 

Method:

1. Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). Break one egg at a time into the simmering water. Let the eggs flow out. Immediately cover with a lid and cook for 3 to 5 minutes, depending on firmness desired. The yolks should be runny.
2. Remove from water with a slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, and set on a paper towel.
3. While the eggs are poaching, in a large cast-iron skillet over medium-high heat, cook the bacon. Set aside and drain the bacon grease. In the same skillet, add the sliced chorizo sausage and fry until warmed. Set aside. 
4. Wipe out the pan and heat. Add oil and fry each tortilla until light golden brown on each side. Set on a paper towel to drain. 
5. In the middle of a plate, place the tortillas. Add a few slices of chorizo sausage, a slice of bacon, crumbled goat cheese and a poached egg. Top with pico de gallo and garnish with chopped cilantro and red pepper sauce. Serve immediately. 

Yield: 4 servings