Eggs in Ranchera Sauce
Huevos Rancheros
It's easy to please egg fans by serving huevos rancheros, Mexico's world-renowned egg dish. If you make the sauce ahead of time, the dish is easy to manage.
Ingrediënten
Makes 4 servings
- 2 cups Basic Refried Beans or canned
- Ranchera Sauce
- 2 tablespoons vegetable oil
- 4 corn tortillas
- 4 large eggs beaten
- ¼ cup crumbled cotija or mild feta cheese
- ¼ teaspoon salt or to taste
- 1 avocado Hass variety preferred, peeled and sliced
Instructies
- Prepare the beans, if making homemade.
- Prepare the ranchera sauce.
- If made ahead, reheat the beans and put the sauce in a saucepan and bring to a boil.
- Remove from the heat, cover, and keep warm.
- Heat the oil in a medium nonstick skillet and fry the tortillas briefly, 1 at a time, until soft and hot, about 10 seconds on each side.
- Drain on paper towels.
- In the same skillet, cook the eggs over medium heat until sunny-side up—with the whites set and opaque and the yolks still soft, about 2 minutes.
- Sprinkle lightly with salt.
- To assemble, put 1 tortilla on each of 4 plates.
- Top each tortilla with 1 egg, and spoon the hot ranchera sauce over each serving.
- Sprinkle with crumbled cheese.
- Add refried beans and avocado slices to each plate.
Notes / Tips / Wine Advice:
Serve at once
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