Sometimes laziness yields surprisingly good results, if not strikingly pretty ones.
This morning I was terribly hungry, but also feeling terribly “blah” about actually cooking anything for myself for breakfast. (There is no cereal in the house usually. So far my son isn’t old enough for a bowl, and I’m just not a huge fan of the stuff.)
I wandered around poking through cabinets and the fridge when what to my wondering eyes did appear? A plastic tub of leftover taco filling and an crazy idea.
Huevos Rancheros is one of my favorite late-in-the-day lunch items. In California during the ’80’s, you could find it on any coffee shop menu from Baja to Redding, and I’ll tell you that I’ve eaten my share, whether traditional or completely “Cali-fied”. This version is simply the pairing of something I had that ended up as something else that vaguely reminded me of Huevos Rancheros (Or ranch Eggs). I’m pretty sure it wouldn’t be looked down on at a lot of Texican ranches, either.
I dubbed this one Huevos Locos just because it’s a pretty crazy idea that happened to be quite tasty.
- 3 eggs
- A good whoppin’ ladle full of heated taco filling
- 2 tbsp butter
- Salt and pepper to taste
- Heat up your leftover taco filling in a small saucepan with a bit of water or chicken stock if it’s extremely thick.
- In a separate pan, melt butter over medium heat, add all three eggs and reduce heat to low. Cook until whites are nearly set, slide on to plate. Cover with pipin’ hot filling (which will set the whites but leave the egg yolks all nice an’ runny)
- Serve hot, with a nice piece of toast to soak up the goodness.
- Avoid calling your cardiologist…
What I would have done differently had I thought of it at the time:
I have no idea… Making this has me in the mood to make real Huevos Rancheros, which I will probably be doing in the next week or so.
Pardon the dark photo… It was not only very early, but extremely overcast, cold and windy. Just one more reason I need to go get a swag chandelier for over my table.
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