Recipe: Huevos Rancheros

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The weekends are finally getting warmer, which means that everyone is heading outside to enjoy a sun-filled brunch with family and friends. I love pulling together easy brunch dishes that are filling and hearty, but that are also simple to make! Because who wants to spend a beautiful morning cooped up in the kitchen?

These Huevos Rancheros with Avocado Salsa are a delicious breakfast that is super easy to pull together. You can make the salsa as the eggs fry up, getting everything onto the table in a flash. Plus, this dish is loaded with protein and heart-healthy fats, making it the best way to start the day.

The avocado salsa is probably the easiest salsa to make. All you need is half an avocado, some tomato, and a scallion.

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Finely dice up everything and toss into a bowl. Then season with a bunch of lime juice and salt.

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Then toss… and you’re done. Resist the urge to dive in and eat this with a spoon!

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Now let’s make the huevos (AKA the eggs).

In a non-stick skillet set over low heat, add in some butter. When the butter melts, crack in a couple of eggs. Allow the eggs to cook until the underside is set.

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Now, there are two schools of sunny-side up egg-ness. There is the method that I use–I pop a lid on the pan and allow the egg to steam slightly so the white is completely set and the yolk isn’t too soft.

OR, you can do the hot oil baste method–this is when you cook the eggs in canola/vegetable oil and spoon the hot oil onto the just the white to set it. The benefit of the baste method is that the egg yolks stay clear and yellow–the steam method makes them slightly cloudy. You choose whatever method you like the best!

To plate slide the eggs onto a pretty plate, top with some of the salsa, and garnish some sliced scallion greens and lime wedges.

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Yum! A bright, sunny breakfast to enjoy with those you love!

Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Wednesday for new recipes!

Huevos Rancheros

Total Time: 15 minutes

Serves: 2

Ingredients

  • 1/2 avocado, diced finely
  • 5-6 grape tomatoes, finely chopped
  • 1 scallion, white part finely minced and the greens sliced thin
  • 1/2 teaspoon Kosher salt
  • Juice from 1/2 lime
  • 4 eggs
  • 2 teaspoons unsalted butter or canola oil

Instructions

    To make the salsa:
  1. In a small bowl, combine avocado, tomatoes, and scallion whites. Stir to combine.
  2. Add in lime juice and salt and toss gently to combine. Set salsa aside.
  3. To make the eggs:
  4. In a non-stick skillet set over low heat, add in some butter.
  5. When the butter melts, crack in a couple of eggs (I cook two eggs at a time). Allow the eggs to cook until the underside is set. Now there are two schools of sunny-side up egg-ness. There is the method that I use--I pop a lid on the pan and allow the egg to steam slightly so the white is set and the yolk isn't too soft. OR, you can do the hot oil baste method--this is when you cook the eggs in canola/vegetable oil and spoon the hot oil onto the white to set it. The benefit of the baste method is that the egg yolks stay clear and yellow--the steam method makes them slightly cloudy. You choose whatever method you like the best!
  6. To assemble:
  7. Gently side two cooked eggs onto a pretty plate. Top with half the salsa and garnish with the sliced scallion greens. Then dig in!

Nutritional Information:

(2 eggs + 1/2 the salsa): Calories: 255 | Fat: 20gm | Saturated fat: 6gm | Carbohydrates: 6gm | Sodium: 607mg | Fiber: 3gm | Protein: 14gm | Cholesterol: 383mg

http://im-perfectmagazine.com/huevos-rancheros/
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Catherine is a registered dietitian, whose love of all things food and cooking started during her study abroad in Italy. She believes that all foods fit into a healthy diet (even chocolate cake), food tastes better when you cook it yourself, and that a well-stocked pantry is a lifesaver. Check her out at Simply a (RD) Foodie.

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