If you know me, you know I like to travel. There’s a lot to see in this world and I was bitten by the travel bug many, many years ago.
My boyfriend and I spent a weekend in Vermont in April at the Essex Culinary Resort & Spa (with the help of a Groupon — only way we could!!). One morning, we went to breakfast at The Firebird Cafe nearby in Essex in our ongoing quest to have funky meals in places locals would frequent. I had huevos rancheros for breakfast that morning and had been obsessing about making breakfast for dinner ever since.
Seriously, isn’t that the prettiest breakfast you’ve seen?? I needed to recreate it. So here it is. And, keeping very true to form, my version HAS to have a meat in it because my darling boyfriend needs protein at every meal….otherwise it doesn’t count <3 🙂
By all means, feel free to skip the chicken part of this. It just makes it heartier for dinner! For breakfast, it’s absolutely perfect without chicken!!
I guess this recipe is also gluten-free and people love that! So that’s a bonus 🙂
~ Huevos Rancheros con Pollo (for 6 servings)
- 3/4 lb. chicken breast, boiled until cooked through
- Mexican seasoning mix *
- 12 small corn tortillas
- 2 c. shredded Mexican cheese (i.e. Colby jack and cheddar)
- 6 eggs
- olive oil
- salt and pepper to taste
- 1 15oz. can black beans, rinsed and drained
- 1 4oz. can sliced black olives (I do not like olives, but my boyfriend does)
- pico de gallo (I highly, highly recommend buying a freshly made one at your grocery store…jarred pico doesn’t cut it)
- 3 limes, cut into halves
- sour cream
- 1/4 c. fresh cilantro, chopped for garnish
~ I cooked my chicken the day before and let it marinate overnight in my Mexican seasoning mix. * My mix is the following spices mixed together…feel free to put in as much of each as you like: cumin, paprika, chili powder, oregano, garlic powder, onion powder, pepper, cayenne pepper, and garlic salt. Since it’s a dry rub, I first shredded the cooked chicken and smothered it in olive oil. I sprinkled the spice mix into a quart-sized freezer bag, dropped the chicken inside, massaged the rub into the chicken, and placed it in the fridge. Easy. 🙂 Marinating it overnight makes SUCH a difference!
~ If you are feeling adventurous, you can make your own guacamole — my recipe is linked in the list of ingredients. It’s quick and easy and you’ll never buy store bought again!! 🙂
~ You can make the eggs however you like. Since runny yolks freak me out, I fried my eggs with salt, pepper, and olive oil. I think that’s also eggs over-hard. I don’t know. I typically eat my eggs scrambled so this is a venture out for me!! Frying the eggs is easy: warm the olive oil in the pan (I have a pan that is sized to make one egg at a time), crack the egg in, sprinkle it with salt and pepper, let it sizzle for a couple of minutes, flip, sprinkle, sizzle, remove.
~ After all 6 eggs were fried, I placed them in an oven-safe dish and placed them in a warm oven (200 degrees).
~ Place 6 tortillas on a hot griddle and sprinkle with cheese and chicken. Top with other 6 tortillas, basically creating a sandwich. Let warm for about 5 minutes or until the bottoms are crispy. Flip the tortillas over in order to cook the other side until crispy. Yum!!!
~ Now, assemble the huevos rancheros as you like! I place the fried egg on top of the crispy tortilla and obviously add more shredded cheese. Who doesn’t like more cheese?
~ Add a smattering of black beans, pico de gallo, sour cream, guacamole, and olives (if you wish). Top with a sprinkle of cilantro. Isn’t this gorgeous???
~ Serve with lime halves. Squeeze one half over each creation!