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Huevos Rancheros

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Huevos Rancheros – Spanish for Ranch Eggs – has long been a favorite breakfast treat of mine. If you’re someone who likes to add a little “kick” to your food, this is the recipe for you. We recently made this for one of our small retreats – eggs, black beans, salsa and cheese sweetly nestled in a flour tortilla in one of our new pottery ramekins that we got by saving “stamps” at our local grocery store. There is nothing like eating comfort food on a cold winter’s day, and this one will warm you from the insides out. Easy to prepare for a crowd or just a few people with very little prep. We hope you enjoy this.

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Huevos Rancheros
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
20mins
PREP TIME
5mins
READY IN
50mins

Ingredients

Instructions

  1. Preheat oven to 350°F. Brush six 10-ounce ​ramekins with 1 tablespoon oil or spray with PAM. If the tortillas aren't pliable, stack them and microwave uncovered until warm and flexible, about 2​0​ seconds.
  2. Brush tortillas with the olive oil or spray with PAM and gently press 1 tortilla into each cup.
  3. Place 1 tablespoon of black beans in the bottom of each ramekin, followed by 1 tablespoon of salsa. Gently crack 1 egg into each tortilla cup atop the salsa and beans. Spoon another tablespoon of black beans over followed by a bit of salsa and chopped scallions and liberally cover each with cheese - making sure to cover the egg completely.
  4. Bake uncovered until egg whites are set, about 15-20 minutes (yolks will still be soft inside).
  5. Serve immediately topped with a dollop of sour cream and chopped scallions - serve tabasco on the side, if desired.

Fluffy Breakfast Eggs in a Ham Cup

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I think the biggest event of this past week (well, maybe not, but it seems that way…) was the visitation of the wild turkey. I was talking with a friend in one of the offices and she suddenly jumped up and said “there’s a wild turkey!” and ran out the door. He appeared in the entryway to our common, and proceeded to climb up onto the guest house patio, as if he belonged there. What a handsome fellow! I had never seen one close up, and it was a real treat to see him strutting back and forth, admiring himself in the windows.
For a recent brunch type reception, I was asked to come up with a mini egg dish that was similar to quiche, but not heavy. We tried a number of things, and discovered a delicious breakfast option. We tried it first in pastry, which is nice, but then switched it to a ham cup and…oh my!!! Here they are in a breakfast-sized form, which we made for a retreat this past weekend, but you can also do them  mini-size, which are delightful for a brunch reception!
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Votes: 0
Rating: 0
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Rate this recipe!
Fluffy Breakfast Eggs in a Ham Cup
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
25mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Spray 6 ramekins with cooking spray.
  3. Line with ham, trimming so you don’t have too much overhang — just a little border of ham over lip of ramekin.
  4. Saute red pepper and onion until soft.
  5. Divide cheeses and pepper/onion mixture among ramekins.
  6. Whip eggs and egg whites with salt until frothy, then add chives and sour cream.
  7. Divide among the ramekins evenly.
  8. Bake in a 375 degree oven until puffed and golden, about 25 minutes.

Notes:

You can use any kind of cheese or fresh herbs, according to your preference. Have fun!