Huevos Rancheros (Mexican Ranch-style Eggs) Improved

1. 1

   This recipe can easily be doubled to make 4 servings.

2. 2

   Preheat the oven to 375F (190C).

3. 3

   Place the two corn tortillas on a baking sheet.

4. 4

   Using cooking spray coat the corn tortillas on both sides evenly.

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   Or alternatively brush both sides lightly with cooking oil.

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   Season each tortilla lightly with salt and pepper.

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   Bake tortillas turning once half way through until just beginning to brown and crispy.

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   Meanwhile, heat the salsa in a small skillet until bubbly.

9. 9

   Using a spoon make two depressions in the salsa for the eggs.

10. 10

    Carefully crack each egg into the depressions, keeping the eggs separated.

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    Cover, reduce heat to a gentle simmer and allow the eggs to poach.

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    About 5 minutes for perfect slightly creamy yolks or 7 minutes for solid yolks.

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    To plate:

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    Place each tortilla on a serving plate.

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    Using a spatula, gently lift out the egg and place on the center of the crispy tortilla.

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    Season each egg with a small amount of salt and pepper.

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    Spoon the salsa around the egg over the crispy corn tortilla.

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    Sprinkle with green onions and cilantro.

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    Optionally server with Perfect Mexican Rice (prepared the day before and re-heated in the microwave) if desired.

20. 20

    See recipe link below.

* Per serving · 4 servings · Values may vary.

No additional tips available.