Huevos Rancheros
These Huevos Rancheros, as seen on Magnolia Network's "Zest For Life with Eduardo Garcia" are the perfect recipe to welcome the morning and fuel a day full of adventure.
Huevos Rancheros
Rated 4.5 stars by 2 users
Category
Breakfast
Servings
2-4
Prep Time
10 minutes
Cook Time
8 minutes
Ingredients
-
1 TBSP Montana Mex Avocado Oil
-
1/2 tsp Cumin Seed
-
4 Cloves Garlic, smashed and peeled
-
1 Cup Dried Black Beans, picked through for stones
-
1/4 Onion, peeled and cut into 3 pieces
-
1/8 tsp Ground Chipotle Chile Pepper
-
1/2 tsp Dried Mexican Oregano
-
10 Black Peppercorns
-
2 Bay Leaves
-
1/4 tsp Ground Cumin
-
1 1/4 tsp Kosher Salt
-
4 Squash Blossoms, stamen removed
-
1/4 Cup Goat Cheese, chilled
-
3 TBSP plus 1 tsp Montana Mex Avocado Oil, divided
-
3 Bunches (about 4 cups) mixed greens, such as Spinach, Magenta Lamb Quarters, Baby Kale
-
1 Clove Garlic, thinnly sliced
-
1/2 tsp Kosher Salt, divided
-
4 Large Eggs
-
1/2 Cup Montana Mex Habanero Sauce
-
4 Corn Tortillas, warmed
-
2 tsp Thyme Blossoms + Leaves
For the Beans
For the Squash Blossoms
For the Huevos
Directions
To Make the Beans:
Heat a medium saucepan over medium heat. Add the oil, cumin seed, and garlic and cook for 1 minute or until fragrant. Add the beans and onion to the pan and stir to coat the beans in the flavorful oil. Cover with 7 cups of water and bring to a simmer over medium high heat. Reduce the heat to medium low to maintain a gentle simmer. Using a ladle, skim the surface of the liquid to remove any impurities. Stir in the chipotle powder, oregano, peppercorns, bay leaves and ground cumin. Cook the beans, stirring occasionally, until soft and tender, about2 1/2 to 3 hours. Add more water if needed along the way. Stir in the salt and cool slightly. Store the beans in their liquid. This can be done ahead of time, stored in the refrigerator and heated gently for serving.
For the Squash Blossoms:
Divide the goat cheese into four pieces and form each piece into an oval. Gently open the squash blossoms and place each oval of cheese into each flower. Close the flower around the cheese.
To Assemble the Huevos:
Heat a griddle over medium high heat. Add 2 tablespoons of avocado oil and heat another 30seconds. Add the greens to the hot pan and cook, tossing the greens occasionally until just wilted, about 1 minute. Make a small space in the greens and add 1 teaspoon more oil. Add the garlic to the space and season the greens and garlic with 1/4 teaspoon salt. Toss again to mix the greens with the garlic and cook until aromatic and the garlic is just beginning to brown, about another minute. Add the remaining tablespoon of oil around the greens and crack the 4 eggs around the greens in the center. Place the stuffed blossoms randomly in between the eggs.Season the eggs and blossoms with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until the egg whites are set and the yolks are still runny, about 2 minutes. Drizzle with the Habanero Sauce and heat the sauce through for 30 seconds. Garnish eggs with fresh thyme blossoms and leaves. Serve the dish on the griddle with warmed corn tortillas and black beans on the side.