Breakfast, Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free

Huevos Rancheros- Lite

August 30, 2015

Huevos Rancheros – Lite

Serves 1

 

E: Everyone loves huevos rancheros. I eat a healthier and simpler version though. I substitute sour cream for greek yogurt, leave out the re-fried beans and mexican-rice, use organic eggs, organic corn tortillas, avocado oil, leave out the cheese and top with whatever leftover homemade salsa I have on hand, without preservatives. However, I’ve included the optional add-ons I’ve excluded for the authentic mexican recipe.  

Just thinking about it makes me want to go and eat this right now. I just love a perfectly cooked egg with the salsa and guac. So good.

A note on the optional beans: I rarely have time to make beans the correct way: soaking them overnight then boiling them at low temperature with onion, garlic and salt. When I do make beans, I use beans from my parent’s farm in mexico called “flor de mayo.” It’s a light pale and smaller bean. They are also organic and taste great. When I do have freshly boiled beans, they are without a doubt, added to my dish. Except I either don’t fry them, or if I use either avocado oil or coconut-oil, a trick I learned from my sister Sandra. On days when I don’t have freshly boiled beans I use canned organic beans. I usually have canned black or cannellini beans, in stock. Depending on what I’m feeling that day, I’ll just rinse them blend them with water, and heat them  up in the microwave with some salt, pepper and cumin.  

 

1 corn tortilla

½ tablespoon of avocado oil

2 tablespoons pureed beans [Optional, excluded in picture]

1 -2 tablespoon of salsa- “Fire Roasted Salsa Verde Al Molcajete” (recipe on blog)

1 tablespoon queso fresco/ queso ranchero, crumbled [Optional- excluded in picture]

2 eggs or [1 whole egg and 2 additional egg-whites- for healthier protein boost]

pinch of paprika

pinch of maldon salt

pinch of cumin

1 – 2 tablespoon of “Esme’s Chunky Guacamole” (recipe on blog)

1 tablespoon greek plain yogurt [crema mexicana substitute]

1 tablespoon green onions, diced

cilantro for garnish

 

Fry the tortilla in avocado oil until it is golden brown, or it resembles a “chip” like hardness. Take tortilla out and soak excess oil by putting it over a napkin. Place tortilla on serving plate.

[Optional: If you want to add beans at this point, place 1 -2 tablespoon of pureed or mashed beans on tortilla as base.]

Put 1 tablespoon or less of salsa on tortilla and spread thinly.

[ Optional: Add 1 tablespoon of queso fresco, crumbled.]

Fry 2 eggs in same pan, with the leftover avocado oil remaining in pan. Cook until the sides start to get crispy, then flip. DO NOT OVERCOOK EGGS. You want the egg to be semi-runny. Place cooked eggs on top of tostada/ tortilla.

Season with salt, cumin, paprika.

Top with greek yogurt (or crema mexicana), salsa, and green onions (optional).

Garnish with cilantro.

 

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