Brunch for Dinner!
Today was one of those mornings where by 9 am I was ready for a nap. I overslept when I was supposed to go in to work early. And by overslept I mean was casually making sandwiches at 7:45 am when I thought to myself, “Isn’t there a reason I’m not supposed to be making lunch today?…OMG!!!” Luckily I made it in to work with about 20 seconds to spare. I ran to the bus and by the time I got to the meeting people could see I was sweating. Oh well, at least I had a free breakfast, right? 🙂
Brunch is the best meal. Ever. I would like to meet the person who woke up one Sunday and thought “Its too late for breakfast, and too early for lunch, and I would like a meal that mixes both together!” Pure genius. So in my opinion one step up from breakfast for dinner is brunch for dinner. Enter huevos rancheros.
Huevos Rancheros grace the menus of many a fine brunch place. A classic Mexican breakfast dish (says Wiki), “Ranch Eggs”, it was served to rural farm workers as a mid-morning meal, usually consisting of a tortilla, chili sauce, beans, and a fried egg. Wikipedia also informed me there is another version of this dish called Huevos Divorciados (“Divorced Eggs”) where one egg is served with green salsa, one with red salsa, and they are separated by a wall of beans. As amusing as this is, tonight I stuck with the classic.
If there is a way to make Mexican flavors taste even better, a fried egg is definitely it. I love how versatile this dish is; no matter how you put the ingredients together, a little bit of everything on your fork gives you the most wonderful medley of flavors. I particularly like to order this for brunch in the summer with a bloody mary: cool and refreshing. Plus it reminds me of La Vie Boheme from RENT (“To huevos rancheros and Maya Angelou!”). Try to get that out of your head now 🙂
Huevos Rancheros (1 serving)
2 6″ corn tortillas
1/3 cup grated cheddar cheese
1/2 cup salsa
1/2 cup black beans
1/2 cup guacamole (there weren’t any ripe avocados, so we bought ours from Habanero)
1/4 onion, chopped
Salt, pepper, and tobasco
In a dry frying pan, place one of the corn tortillas. Top with the grated cheese and the other tortilla. Turn the heat on low and cook until the cheese is melted, flipping it halfway through.
In another frying pan, spray a little Pam and fry the egg.
In a small saucepan, heat up the black beans.
Place the cheesy tortillas in the middle of the plate. Top with the fried egg. Surround with black beans.
Put the salsa, guacamole, and onion on top of the tortillas with the egg. Season with salt, pepper, and hot sauce.
Coma! (That means eat in Spanish!)
I honestly can’t think of a way you can mess up this dish. It is simple, yet elegant (until you mix everything up together in a delicious gooey mess). This is sure to be a crowd pleaser, whether you are making it for brunch or dinner!
What is your favorite thing to order for brunch? Lokal, a restaurant in Brooklyn, makes the most amazing smoked salmon scrambled eggs. I eat it every time I go there!