Huevos Rancheros

Feeling nostalgia for your favorite Mexican breakfast? Whip up this unique twist on huevos rancheros in no time for a hearty meal and a classic taste of Mexican cuisine.

Serving size

1

Makes

2

Ingredients

1 tablespoon olive oil

2 large eggs

2 unsalted corn tortillas, 6-inches diameter

⅔ ripe avocado, sliced

2 tablespoons feta cheese, crumbled

1 tablespoon cilantro, chopped

 

Pico de Gallo:

4 tablespoons tomato, chopped

¼ cup white onion, chopped

¼ cup cilantro leaves, chopped

1 lime, juiced

Nutrition Info

Makes:Serving size: 1

Calories

309

Fat

21 g

Saturated Fat

6 g

Trans Fat

<1 g

Cholesterol

200 mg

Carbohydrates

21 g

Sugar

5 g

Fiber

5 g

Protein

12 g

Sodium

175 mg

Calcium

138 mg

Phosphorus

250 mg

Potassium

418 mg

Instructions

  1. In a skillet over medium heat, add olive oil and wait until hot.
  1. Crack eggs into the skillet, and fry until the whites are set and the yolk is cooked to your preference.
  1. Warm corn tortillas in a pan, one by one on low-medium heat.
  1. To make pico de gallo, mix together the tomatoes, onion, cilantro and lime juice in a medium bowl. Set aside.
  1. Place warm corn tortillas on separate plates, and top each with a fried egg. Add sliced avocado and pico de gallo. Sprinkle crumbled feta and cilantro. Serve immediately and enjoy!

 

Recipe contributed by Jen Verola

Use a small round pan, about 5 inches, to fry a perfectly round and proportioned egg for your 6 inches corn tortilla.