RANCH-STYLE EGGS WITH CHORIZO AND TOMATO-RED CHILE SAUCE
Steps:
- For the chorizo: Heat the oil in a medium saucepan over high heat. Add the chorizo and using a wooden spoon break it up into small pieces. Cook the chorizo until it is golden brown and crisp. Remove with a slotted spoon to a paper towel-lined plate and let cool slightly. Reserve the chorizo for the egg recipe, below. Reserve 1 tablespoon of the rendered fat for the eggs.
- For the tomato-red chile sauce: Add the onions to the pan with the sausage drippings and cook until soft. Add the garlic and cook for 1 minute. Deglaze with the wine and cook until reduced by half. Add the pureed tomatoes, water, ancho chile, chipotle chile in adobo, pasilla chile, and honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season the sauce with salt and pepper and stir in the lime juice just before removing from the heat.
- For the eggs: Heat a large nonstick skillet over high heat. Add the 1 tablespoon rendered fat from the sausage. Add the butter to the pan, after the butter melts, turn the heat down to medium. Carefully crack the eggs into the pan and add the cooked chorizo sausage, season with salt and pepper and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes - sunny-side up.
- For serving: Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the tomato-red chile sauce on 4 plates. Place a fried tortilla on each plate and sprinkle with Cheddar cheese, put the plates in the oven and melt the cheese on top of the sauce. Divide the fried eggs and crisped chorizo over the tortillas and ladle the warm tomato-red chile sauce over top. Sprinkle each tortilla with about 3 tablespoons of the cheese and some of the lime crema and garnish with the chopped cilantro. Serve immediately.
- Combine the lime juice and cream in a small bowl, loosely cover with plastic wrap and allow to sit at room temperature for 8 hours. Stir well, cover tightly and store in the refrigerator for up to 5 days.;
CORNBREAD WAFFLES WITH RANCH-STYLE EGGS AND CILANTRO CREMA
Steps:
- Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
- While the waffle batter rests, make the red chile sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla chile powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat.
- Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper.
- Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet.
- Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2 small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1 skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and season the tops with salt and pepper. When the whites start to set, after 1 to 2 minutes, cover the skillet and cook until the whites are set and the yolks are still runny, about 2 minutes longer.
- While the eggs cook, assemble the waffles: Combine the Cheddar and Moneterey Jack cheeses in a medium bowl, then top each waffle with about 1/2 cup of cheese and broil until the cheese is bubbly, 2 to 3 minutes. Top each waffle with a fried egg, a generous amount of chile sauce and a dollop of crema. Garnish with scallions and cilantro leaves and serve immediately.
EGGS, RANCHER'S STYLE: HUEVOS RANCHEROS
Provided by Aarón Sánchez
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
- Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
- Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.
RANCH STYLE BRUNCH EGGS
A great Sunday morning brunch breakfast, and a different change from the usual bacon and eggs. This recipe can also can be baked in one casserole dish if desired, just bake a little longer. Please adjust the cheese, green onions, salt and pepper to taste.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter 4 individual 1-cup shallow baking dishes or one medium-size baking dish.
- Cook bacon in a large frypan, until crisp; drain.
- Reserve about 3-4 tablespoons bacon drippings.
- Fry hash brown potatoes in the bacon drippings until browned, about 10 minutes.
- Divide potatoes evenly in the bottom of the prepared baking dishes or dish.
- Sprinkle with cheese, then with bacon.
- In a bowl, beat together eggs, baking powder, milk and green onions; pour evenly into dishes.
- Bake uncovered for about 20-25 minutes, or until set.
- Delicious!
Nutrition Facts : Calories 507.6, Fat 33.6, SaturatedFat 16.8, Cholesterol 350.4, Sodium 604.2, Carbohydrate 23.3, Fiber 1.7, Sugar 0.7, Protein 27.9
RANCH STYLE EGGS WITH CHORIZO AND TOMATO-RED CHILE SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half.
- Add the tomatoes, water, ancho, chipotle, pasilla, honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and stir in the lime juice just before removing from the heat.
- Heat 2 inches of oil in a medium skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer.
- Fry tortillas, one at a time, until crisp, 20 to 30 seconds. Drain on paper towels and season immediately with salt.
- Heat a large nonstick skillet over high heat.
- Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels and let cool slightly. Remove all but 1 tablespoon of the rendered fat. Add the butter to the pan; when the butter melts, turn the heat to down to medium.
- Carefully crack the eggs into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes.
- Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the red chile sauce on four plates. Place a fried tortilla on top of the sauce. Divide the eggs over the tortillas and ladle the warm tomato-red chile sauce over. Sprinkle each with about 3 tablespoons of the cheese and some of the lime crema and garnish with the crisp chorizo and chopped cilantro. Serve immediately.
CANADIAN BACON & RANCH EGGS BENEDICT
Make every day a good day for eggs Benedict with this tasty Canadian Bacon & Ranch Eggs Benedict recipe. Check out this Canadian Bacon & Ranch Eggs Benedict today to find out what surprise ingredients replace the Hollandaise sauce!
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings, 2 topped muffin halves each.
Number Of Ingredients 7
Steps:
- Beat eggs and 1/4 cup of the dressing with wire whisk until well blended; set aside. Spray medium skillet with cooking spray; heat on medium heat. Add egg mixture. Cook 3 min. or until eggs begin to set; stir. Cook an additional 2 min. or until eggs are thickened and no visible liquid remains, stirring occasionally. (Do not overstir.)
- Heat Canadian bacon as directed on package. Meanwhile, combine remaining 1/4 cup dressing and the milk in small microwaveable bowl. Microwave on HIGH 20 sec. or until heated through.
- Cut Canadian bacon slices in half. Place muffin halves, cut-sides up, on serving platter. Top each with 3 Canadian bacon slices. Cover evenly with the egg mixture, dressing mixture, tomatoes and parsley.
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 235 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
RANCH STYLE EGGS
Make and share this Ranch style eggs recipe from Food.com.
Provided by angelfan
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- heat 2 tbs oil in small skillet, hold tortilia with tongs, dip one at a time in oil, for ten seconds, or until limp.
- line a 10x6x2 inch baking dish with the tortilias.
- Keep warm.
- In same skillet add 2tbs oil and cook onion and garlic till tender.
- Stir in tomatoes, green chillies, and salt.
- simmer 10 min.
- Pour over tortilias.
- beat eggs and cook in skillet till set, put on top, and grate cheese on top.
- put in oven just long enough for cheese to melt.
- serve warm.
Nutrition Facts : Calories 538.3, Fat 24.4, SaturatedFat 7.3, Cholesterol 223.6, Sodium 991.2, Carbohydrate 60.2, Fiber 4.7, Sugar 6.2, Protein 19.6
RANCH-STYLE DEVILED EGGS
This is a deviled egg reciepe with a little twist of ranch. I like to experiment with deviled eggs, and just came up with this one one day!
Provided by KimberlyV65
Categories Camping
Time 1h
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Hard-boil, cool and peel 6 eggs.
- Cut in half lengthwise, and place yolks in a small separate bowl; mash with fork.
- Add dry ranch dressing mix, mustard, mayonnaise and pepper.
- Scoop or pipe egg yolk mixture into egg halves. Garnish with Parika if desired.
- Refridgerate until ready to serve.
Nutrition Facts : Calories 55.8, Fat 4.1, SaturatedFat 1, Cholesterol 94.3, Sodium 84.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.4, Protein 3.2
BRUNCH EGGS
Make and share this Brunch Eggs recipe from Food.com.
Provided by Dancer
Categories Breakfast
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon; drain off fat, except for 1 tablespoon.
- Saute onion.
- Stir in soup, milk and mustard.
- Heat until warm.
- Stir in cheese until it melts.
- Pour sauce into greased 9x13-inch pan.
- Break eggs on top of sauce. Crumble and sprinkle on bacon.
- Bake 20 minutes at 350 or until eggs are set. Spoon 1 egg and sauce on a toasted muffin half.
Nutrition Facts : Calories 383.1, Fat 25.7, SaturatedFat 10.4, Cholesterol 253.6, Sodium 840.2, Carbohydrate 19.4, Fiber 1.2, Sugar 2.4, Protein 18.2
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