Weekend breakfasts are one of the things that my family looks forward to. Weekdays are a grab-and-go affair with the school bus showing up before 7:00AM and three kids to get out the door, so taking the time to sit and enjoy something together in the morning is something special.
Of course that doesn’t mean I want to spend hours making that breakfast. Weekends have a way of being more work than weekdays. There’s always something going on, whether it’s for fun or just cramming everything out hat couldn’t be done during the week.
This recipe is one of my favorites for a quick yet satisfying weekend breakfast. It’s been a favorite of mine in restaurants for years but it’s so simple to make that I rarely see a need to spend that kind of money on it.
I will say in advance that my Mexican friends and readers will probably take offense at my use of chunky salsa over a standard warm salsa rojo. In my defense, I grew up in Northern California where the standard salsa is a Pico de Gallo, a chunky salsa, so it fits for where I am in the world, and it’s available anywhere. The more traditional version is wonderful as well.
Note: this recipe is for one serving, but you can up the portions to about 6 with a standard can of refried beans and a medium sized jar of salsa. just add more tortillas and eggs!
Huevos Rancheros
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
1 Serving Size:
1
Amount Per Serving: Calories: 550Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 372mgSodium: 1631mgCarbohydrates: 51gFiber: 11gSugar: 5gProtein: 25g
What I would have done Differently had I thought of it at the time:
A lot could be done differently, but I rarely find a reason to do any of them. What I would suggest you NEVER do is add yellow cheese, or any cheese to this dish. This is not Tex-Mex, it’s Mexican. Mexican food does not appreciate yellow cheese.
Links to other recipes like this:
- Huevos Rancheros D.F. Style, from Ben at What’s Cooking.
- Huevos Rancheros, from Elise at Simply Recipes
- Huevos Rancheros, from Smitten Kitchen
A hearty breakfast! Great way to start the day!
It looks so yummy. My mouth is watering! I too love the weekends when I can take more time to make my family breakfast. This will be a new reciepe to try!
Do you think tomatillo salsa would work as well as red tomato salsa?
@maria,
My kids love it too, so always an easy and happy way to start off a busy weekend
@carico
It’s a good one!
@Sharon
If that’s what you like, feel free to use it!
Hello Jerry,
Although it is a decent recipt, your comment regarding cheese is somewhat erronious. I was raised in San Diego,CA. back in the early days and ate with my Mexican friends at their homes often. At 70 yrs. old, and living in Florida which is not known for it’s Mexican or Hispanic food, (Cuban excepted), I would suggest another method. Try a flour Tortilla (crisp), smeared with refried beans, med. salsa on top, (1) poached egg, sprinkle top with a hand full of grated Colby cheese. Place under broiler for a couple of min. , just to melt the cheese, add a “dollop” of Green Chile salsa and serve (optional) w/tsp. of sour cream. Living at it’s best Amigo!
William,
I’ve eaten a lot of mexican and Tex-Mex. If I was going to add cheese, I woud use Queso Fresco rather than cheddar, but Colby or another Jack cheese would be the proper American style replacement. As long as it isn’t yellow cheddar, I’m fine.
And your additions sound wonderful. Thanks for sharing!