Picture this, a lovely egg, over easy snuggled into some Ranchero sauce and served under a sprinkle of cheese and sauce on top of a flour tortilla. You cut into the egg, and the yolk does something magical with the sauce and cheese, and makes your mouth happy as you taste it.
Well, it makes my mouth SING!!!!, of course that's usually cause I'm made the sauce to my taste and it is GOOD! This has gotta be my absolute favourite breakfast/brunch/dinner ever. And yes if serving as a brunch you can serve it with a drink. I like Bloody Maria's with this, but serve whatever you like. Coffee or tea work well with this too.
I'm a big believer in multipurpose meals. Or 2 fer's if you like. And when I can make something that can be served more than one way, I do it. Like my Chile Verde. We love it, and it always seems there's just a little left over after a meal (I plan it that way, but don't tell anyone), and since we're fans of Mexican food, it just makes sense to me to use that little bit of leftover Verde to make Huevos Rancheros. Translated, it means Ranchers Eggs. A typical large mid morning meal on a rural Mexican farm.
This is not your typical one, but then again, I've had so many different variations that I don't think there is a standard way of making this. You make it to your taste. Period. Although the traditional way is to serve this on a crisply fried corn tortilla with a tomato-chili sauce on top. But the first time ever I had this dish, it was on a flour tortilla and served with an additional tortilla for 'sopping' up the sauce. So, that's the way I make it.
Start with a cup or so of Chile Verde, add a matching amount of your favourite Salsa, heat together til hot, set aside for a couple of minutes while you prepare the egg and tortilla(s).
Make your egg however you like, fried, poached or scrambled, this is all about you, and how you like your egg. Warm a flour tortilla up, then place a spoonful of your newly made sauce on top, spread it out just a little. Place your egg(s) on top and spoon some more sauce on top of that.
I like mine topped with a sprinkle of cheese and some finely diced onions.
Serve with a couple of warmed and buttered tortillas and enjoy.
This is a great brunch meal, can be served to many guests, so long as the eggs are cooked to order or just served scrambled. I once made this for a breakfast and served over 20 people, cooking their eggs to order as they stood in line. Many came up to me later on and wanted the recipe for the sauce. This was pre-blog days, so I had to hurry up and write it all down. And then make copies and hand them out.
As I said before this is a great quickie meal, and tasty, very tasty.
This is not your typical one, but then again, I've had so many different variations that I don't think there is a standard way of making this. You make it to your taste. Period. Although the traditional way is to serve this on a crisply fried corn tortilla with a tomato-chili sauce on top. But the first time ever I had this dish, it was on a flour tortilla and served with an additional tortilla for 'sopping' up the sauce. So, that's the way I make it.
Start with a cup or so of Chile Verde, add a matching amount of your favourite Salsa, heat together til hot, set aside for a couple of minutes while you prepare the egg and tortilla(s).
Make your egg however you like, fried, poached or scrambled, this is all about you, and how you like your egg. Warm a flour tortilla up, then place a spoonful of your newly made sauce on top, spread it out just a little. Place your egg(s) on top and spoon some more sauce on top of that.
This is a great brunch meal, can be served to many guests, so long as the eggs are cooked to order or just served scrambled. I once made this for a breakfast and served over 20 people, cooking their eggs to order as they stood in line. Many came up to me later on and wanted the recipe for the sauce. This was pre-blog days, so I had to hurry up and write it all down. And then make copies and hand them out.
As I said before this is a great quickie meal, and tasty, very tasty.
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