- Recipes
- scrambled huevos rancheros
Scrambled Huevos Rancheros
Description
Chef Donal Skehan says, "This is a quick and easy way of taking those fantastic Mexican flavors and transforming them into a fast and fresh breakfast."
Ingredients
- 1 1/4 cups cherry tomatoes, diced
- 1/2 red onion, finely chopped
- Small handful of fresh cilantro, roughly chopped, plus small sprigs for garnish
- Juice of 1/2 lime, plus wedges to garnish
- Kosher salt
- 1 tablespoon unsalted butter
- 4 large free-range eggs, lightly beaten
- Kosher salt
- Black pepper
- 6 small corn tortillas, warmed in the oven
- Guacamole
Simple Guacamole
- 2 firm, ripe avocados
- 1 garlic clove, finely chopped
- Juice of 1/2 lime, plus lime wedges for serving
- 1 to 2 dashes hot sauce, preferably Tabasco
- Small handful of fresh cilantro leaves and small stems, roughly chopped, plus small sprigs for garnish
- Kosher salt
- Black pepper
- Tortilla chips, for serving
Directions
Make the guacamole
-
Halve and pit the avocados. Scoop the flesh into a medium bowl. Add the garlic, lime juice, and hot sauce and mash with the back of a fork. Fold in the chopped cilantro and season with salt and pepper. Transfer to a serving bowl and garnish with cilantro. Serve with tortilla chips or with Huevos Rancheros scrambled.
Make the huevos rancheros
- In a medium bowl, mix the tomatoes with the red onion, chopped cilantro and lime juice. Season with salt.
- In a small nonstick skillet, melt the butter. Cook the eggs over moderate heat, stirring, until you just cooked through, about 3 minutes. Season with salt and pepper.
- To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges; serve.
