Huevos Rancheros
For some people a hard boiled egg and a piece of toast is a quick breakfast. For me, it’s Huevos Rancheros. Why? Because I always have leftover Mexican on hand. While I write this post I LITERALLY have no energy to make food (just got my butt kicked at the gym) and I am salivating while I describe this dish *ugh*.
I tend to whip this up for breakfast/brunch ALOT since Eggs Benedict champs the Heuvos in Vancouver’s culinary scene. It is not easy to find on a brunch menu downtown which is weird right? How are Tacos such a fad and not the breakfast version??? Nonetheless, I will share my recipe with you. 
I always change up this dish depending on what I have in my fridge. Sometimes I add leftover shredded chicken, sometimes I use black beans instead of refried and sometimes I’ll go real crazy and poach the eggs! I will say, fresh pico de gallo makes it for me but if you don’t have any freshly made in the fridge then you can use premade salsa from the jar.
For the pico de gallo recipe, you can swap out the tomato for mango to add a little sweetness!
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- 4 large eggs
- 2 large avacado sliced
- 4 tablespoon sour cream
- 1 serving pico de gallo my recipe in link or if you want just buy some salsa
- 1 can refried beans you can sub out with any beans you like
- 4 small torillas corn or flour (I, personally like corn better)
- 100 grams goat cheese
- 1 bunch Green Onion chopped for garnish
- Salt and Pepper to taste
- 2 tablespoons grapeseed Oil
- 1 bunch peashoots for garnish
Ingredients
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Directions:
Make your pico de gallo and set in fridge. skip this step if you don’t want to make pico or already have some.
In a medium pan on medium high heat, drizzle 1 tablespoon of grapeseed oil. Once hot (but not smoking – reduce heat to medium if smoking) place two tortillas in pan. Cook until golden on the bottom and flip cooking the other side the same amount (about 1-2 minutes). Place on paper towel to remove excess oil and set aside. Repeat with the remaining two tortillas.
With the same pan, reduce heat to medium (if you haven’t done so already) and add another tablespoon of grapeseed oil. Crack each egg into the pan allowing room for each egg. If the pan is too small, cook two at a time. Cook eggs until the whites are no longer transparent. While eggs are cooking, place opened can of refried beans in a small pot on medium heat. Cook for 5-10 minutes until warm (ensure that you stir the beans a few times to avoid burning).
To Serve
Place tortilla on a plate. Add about 2 tablespoons of pico/salsa, desired amount of sliced avocado, 1 tablespoon of sour cream, and a healthy spoonful or two of refried beans. Lay egg on top and garnish with peashoots, goat cheese, salt and pepper.
Now that’s Théasty! Enjoy. xo