Poached Huevos Rancheros – a delicious recipe with favorite salsa, eggs, tortillas, grated Monterey. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Pour the salsa into a lightly oiled medium skillet and bring it to a simmer.
2
Make four wells in the salsa and break an egg (being careful not to break the yolk) into each one.
3
Reduce the heat to low, cover, and poach the eggs for about 3 minutes.
4
Meanwhile, warm the tortillas in a dry skillet on the stovetop.
5
Remove the skillet with the poached eggs from the heat, sprinkle the cheese on top, cover, and let sit long enough to melt the cheese.
6
Transfer each egg, with a scoop of salsa, onto one of the warm tortillas and serve right away.
7
Serve with a tossed green salad topped with avocado slices and Cilantro Lime Dressing (page 225) or with refried beans or Corn on the Cob (page 188), and cantaloupe.
316
kcal
Calories
22
g
Fat
6
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 cups of your favorite salsa or Blender Tomato Hot Sauce (page 244), 4 eggs, 4 tortillas (corn or flour), 1 1/3 cups grated Monterey Jack or Cheddar cheese.
Yes, Poached Huevos Rancheros falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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