Huevos Rancheros

recipe
This classic egg dish from La Norteña y Cafe Deluxe in El Paso makes one serving, but you can multiply the recipe accordingly. Make the salsa for the Ranchero Sauce first. It will keep in the refrigerator for up to five days. Rather than frying, we poached the eggs and dry-sautéed the tortillas.

Yield:

1 serving

Recipe from

Nutritional Information

Calories 322
Caloriesfromfat 43 %
Fat 15.4 g
Satfat 4.9 g
Monofat 4.1 g
Polyfat 1.8 g
Protein 20.8 g
Carbohydrate 26.5 g
Fiber 3.4 g
Cholesterol 451 mg
Iron 3 mg
Sodium 694 mg
Calcium 237 mg

Ingredients

2 large eggs
Cooking spray
1 (6-inch) corn tortilla, cut into quarters
2 tablespoons (1/2 ounce) finely shredded reduced-fat sharp cheddar cheese
La Norteña's Homemade Salsa

Preparation

Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Break eggs into each of 2 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in skillet. Cover skillet; cook 6 minutes. Remove custard cups from water.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add tortilla quarters; cook 2 minutes on each side or until browned.

Arrange the tortilla quarters on a microwave-safe plate; top with eggs and Ranchero Sauce. Sprinkle with cheese. Microwave at high 15 seconds or until cheese melts.

Totals include Ranchero Salsa and La Norteña's Homemade Salsa.

Note:

La Norteña y Cafe Deluxe, El Paso, Texas,

March 2000
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