Recipes

Huevos Rancheros

Huevos rancheros, or “ranchers’ eggs”, is a classic Mexican breakfast. Fried eggs are nested in a bed of refried beans, sour cream and salsa and served atop a warm tortilla. Try adding a bit of your favourite hot sauce for a touch of heat.
Serves 4
Prep Time 10 min
Cook Time 10 min
Print Recipe

Ingredients

  • 4 large corn tortillas
  • 2 tsp (10 mL) vegetable oil
  • 8 eggs
  • 1 ¼ cups (315 mL) salsa
  • 1 cup (250 mL) refried pinto beans, warmed
  • ½ cup (125 mL) low fat sour cream
  • ⅓ cup (75 mL) shredded Monterey Jack cheese
  • 1 tbsp (15 mL) chopped fresh cilantro
  • 1 small avocado, diced (optional)

Instructions

  • Step 1

    Preheat oven to 200°F (100°C).

  • Step 2

    If tortillas are soft, spread out on the counter and let dry for 5 minutes.

  • Step 3

    Heat oil in large skillet over medium heat; heat tortillas one at a time, about 5 seconds on each side. Using tongs, transfer onto paper towels and keep warm in preheated 200°F (100°C) oven.

  • Step 4

    Break 4 eggs into same skillet and cook until whites are set and yolks are done as desired. Transfer to baking sheet and keep warm in oven. Repeat with remaining eggs.

  • Step 5

    Remove tortillas from oven, place on individual plates and spread 1/4 cup (50 mL) salsa and 1/4 cup (50 mL) refried beans on each. Top each with two eggs. Spoon 1 tbsp (15 mL) salsa over each egg leaving yolk exposed. Spoon 2 tbsp (30 mL) sour cream over salsa. Sprinkle equal amounts of cheese, cilantro, and avocado (if using) over each serving. Serve immediately.

Nutrition Facts

Per serving
Calories381
Fat21 g
Saturated Fat7 g
Trans Fat0 g
Carbohydrate30 g
Fibre6 g
Sugars4 g
Protein21 g
Sodium1090 mg

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