HUEVOS RANCHEROS BREAKFAST SANDWICH
Upgrade brunch with this easy Huevos Rancheros Breakfast Sandwich recipe from Delish.com.
Categories huevos rancheros recipe huevos rancheros sandwich breakfast sandwiches breakfast recipes
Time 25m
Yield 1
Number Of Ingredients 15
Steps:
- For guacamole: Mash 1 avocado with juice of one lime and stir in half of cilantro. Season with salt and pepper.
- For pico de gallo: Combine tomatoes, red onion, jalapeño, remaining cilantro, and juice of 1 lime. Season with salt and pepper.
- For sandwich: Cut tortilla into triangles and coat with olive oil and pinch of salt. Bake at 350 degrees F until golden brown. Set aside.
- Slice English muffin in half and toast until lightly browned
- Melt butter in pan over medium-low heat and crack in egg. Fry until white is set and yolk is still runny
- To build sandwich, spread layer of guacamole onto bottom half of English muffin, then place 1 or 2 chips on top. Place fried egg on, and then top with pico de gallo and top half of English muffin.
HUEVOS RANCHEROS
Be the hero of your next brunch with this easy recipe for the best huevos rancheros from Delish.com!
Categories Huevos Rancheros brunch recipe mexican eggs breakfast tacos breakfast tostadas brunch easy breakfast healthy recipe protein eggs
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400º.
- In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Season with cumin, chili powder, and salt.
- Add black beans and salsa to skillet and stir to combine.
- Sprinkle all over with cheese, then create four wells with a spoon and crack in eggs. Season with salt.
- Bake until egg whites are set and yolks still runny, 8 to 10 minutes.
- Plate on top of tostada. Garnish with avocado and cilantro, then drizzle with hot sauce and sour cream.
HUEVOS RANCHEROS SANDWICHES
Make and share this Huevos Rancheros Sandwiches recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- For the cornbread: Preheat oven to 425 degrees. Butter a 9-inch square baking pan. In a medium bowl, combine all the cornbread ingredients until just moistened. Pour into the pan and bake for 20 to 25 minutes, or until the bread is cracked on top, brown on the edges and pulling away from the pan. Let cool in pan for 10 minutes, then turn out onto a wire rack. When completely cool, slice into 1/2-inch slabs.
- For the sandwiches: Using the broiler, toast cornbread slabs until lightly browned. Spread one side of each slab with butter, then sprinkle the cheese over two of the buttered slabs. Return the cheesy slabs to broiler until cheese begins to melt, about one minute. Remove immediately.
- Over high heat, melt the 2 tablespoons of butter in a sauté pan. Fry the eggs sunny side up until the edges are browned and the yolks are set, but still yellow.Place a cheesy cornbread slab on each of the two plates. Top each with 2 eggs, some cilantro leaves, hot sauce and extra cheese if desired. Season to taste with salt and pepper. Top with remaining cornbread slabs.
Nutrition Facts : Calories 1172.9, Fat 71.4, SaturatedFat 29.1, Cholesterol 560.9, Sodium 1712.6, Carbohydrate 90.5, Fiber 8.1, Sugar 29.8, Protein 41.5
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