SHEET PAN HUEVOS RANCHEROS
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
- Meanwhile, combine the ancho chile and 1/4 cup hot water in a blender. Let stand until the chile is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, ½ teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky.
- Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes.
- Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.
HUEVOS CON CHORIZO
The name pretty much says it all: This is a simple breakfast dish of eggs scrambled with chorizo. As with most simple dishes, the quality of ingredients really matters, so try to find good -- in this case, fatty and spicy -- chorizo to carry the dish. The amount of fat it renders while frying will determine how much extra oil you'll need to add. Mexican chorizo is sold either loose or in links; if yours is the latter, remove it from the casing to fry.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
- For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
- Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.
ALL-BRAN CEREAL BISCUITS
Number Of Ingredients 6
Steps:
- 1. In large mixing bowl, stir together flour, baking powder and salt. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Set aside.2. Combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add to flour mixture, stirring only until combined. Turn dough onto lightly floured surface. Knead gently 5 times. Evenly pat or roll out to about 1/2 inch thickness. Cut biscuits with floured 1 3/4-inch biscuit cutter. Place on ungreased baking sheet.3. Bake at 425°F about 10 minutes or until golden brown. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
BOZCOCHUELOS-PAN DE HUEVO
Number Of Ingredients 8
Steps:
- 1. In large mixing bowl, soften yeast in warm water for 5 minutes. Add 2 tablespoons of the sugar and 2 cups of flour. Beat until smooth.2. Cover and let rise in warm place (80°- 85°F) until double in bulk and light and bubbly.3. Combine remaining sugar, shortening, eggs, salt, KELLOGG'S ALL-BRAN cereal and remaining flour until smooth. Add to yeast mixture and mix thoroughly. Turn out on lightly floured board and knead until smooth and satiny, about 5 minutes. Place dough in large bowl coated with cooking spray. Spray surface with cooking spray. Cover and let rise in warm place (80°- 85°F) until double in bulk, about 2 hours.4. Turn dough out onto lightly floured board. Portion and shape into bizcochuelos or small buns. Place on baking sheets coated with cooking spray, about 2 inches apart. Let rise again in warm place until double in bulk.5. Bake at 375°F about 15 minutes or until golden brown. Serve hot.
Nutrition Facts : Nutritional Facts Serves
SHEET PAN HUEVOS RANCHEROS
How to make huevos rancheros en-masse?? Bake them on a sheet pan! Assembling this breakfast favorite in this manner makes for a simple, streamlined version. Throw these in the oven and voila! Hands-off, Rancheros ON.
Provided by norasingley
Categories < 60 Mins
Time 34m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Line a half sheet pan with parchment paper.
- In a medium pot over medium-high heat, warm 2 tablespoons olive oil. Add onion and jalapeño, season with salt and pepper, and saute, stirring occasionally, until softened, about 4 minutes. Add chili powder and cumin and cook until fragrant, 1 minute more. Add refried beans, salsa, and chicken broth or water. Season to taste with salt and cook for an additional 4 minutes, stirring to combine.
- Brush tortillas with remaining 2 tablespoons olive oil, season with salt, and place on prepared sheet pan. Transfer to oven and bake, flipping halfway through, until golden and slightly crisp, about 7-8 minutes. Reduce oven to 350 degrees.
- Divide black bean mixture among tortillas. Using the back of a spoon, spread mixture to the edges of tortillas and create a well in the center. Carefully crack eggs into well, season with salt and pepper, and top with cheese and scallions. Transfer to oven and bake until yolks are runny and whites are just barely set, about 14 minutes.
- Transfer tortillas to serving plates and serve immediately, garnished with additional salsa, avocado, sour cream, cilantro, and limes.
Nutrition Facts : Calories 431.9, Fat 24.4, SaturatedFat 6.7, Cholesterol 199.2, Sodium 1195.5, Carbohydrate 42.7, Fiber 17.7, Sugar 5.1, Protein 20.1
HUEVOS RANCHEROS
Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour
Provided by Niamh Hempenstall
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
- Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
- Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
- To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.
Nutrition Facts : Calories 540 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
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