Sunny’s Insta Huevos Rancheros
- Cook Time
- Makes 4
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- For the eggs
- 8 Jumbo eggs
- 4 tablespoons unsalted butter
- Kosher salt and freshly cracked, coarse black pepper
- For the beans
- 1 tablespoon olive oil
- ½ pound Mexican chorizo, casing removed
- ½ cup chopped Vidalia onions
- Kosher salt
- 1 (16 ounce) can refried beans
- 6-8 pickled jalapeno slices, finely chopped
- Pickled jalapeno juice, optional
- For the garnish
- ½ cup shredded pepper jack cheese
- 1 cup pico de gallo
- ¼ cup chopped fresh cilantro, loosely packed
- 8 flour tortillas
- 4 lime wedges
- Hot sauce, (I like Cholula here)
- Make the eggs. In a large non-stick pan or two medium non-stick pans add the butter (do the division if using 2 pans). Turn the pan on low and allow the butter to gently melt without browning. Once melted tilt and swirl the pan to coat the bottom and the sides (this will help you slide it out later). Ok pay close attention, we are going to Frankenyolk these eggs. That means you’ll make one egg have two yolks. (if you get lucky and get a double yolk jumbo egg, go buy a lottery ticket that day) Crack one egg into the pan. Then over a bowl separate the second egg, leaving just the yolk in one side of the shell and the whites in the bowl. Take the yolk and shell and using the edge of the shell gently break the thick clear albumen of the egg already in the pan and pour the separated yolk right next to the other yolk in the pan. This should allow the yolk to stay in the thicker white portion of the egg white, not the thin edge that will cook the yolk faster than you want it. Repeat this for the rest of the eggs so you have 4 eggs with 2 yolks. What to do with the whites? Make an egg white omelet the next day if you feel guilty, if not, how about a meringue pie for dessert tonight? Haaaiii!! Cook the eggs on medium low until the whites are cooked through and the yolk is still runny. This takes a good 8-10 minutes, be patient and work on the other steps, brown edges on a fried egg are just wrong in my book. If the eggs finish before the other steps just remove the pans from the heat.
- Cook the refried beans. In a medium pot on medium heat add the oil and the chorizo. Using a wavy potato masher or wooden spoon to break the chorizo into bits while cooking to create crumbles like ground beef. Once the orange fat is rendered add the onions and cook with a tiny pinch of salt while stirring into the chorizo. When the onions are tender and stained with the fat of the chorizo, add the refried beans, and chopped pickled jalapenos. Cook until the beans are softened and loose. If it dries up a bit add a splash of water or if you are feeling slightly dangerous add a bit of the pickling juice from the jalapenos. Keep warm.
- Char tortillas. In a large dry pan (cast iron please) or griddle on high heat add the stack of tortillas. Cook and flip in a way that once the bottom tortilla is charred, it moves to the top of the stack, flipped. Continue to flip and alternate sides until each tortilla has had a date with the bottom of the pan. Time to build your plate!
- Build your plate. On each plate add an equal amount of the refried beans mixture and slightly level out with the back of your spoon. Sprinkle each with an equal amount of cheese. Slide one double-yolk sunny side up egg on top of the refried beans and cheese on each plate. Sprinkle the pico de gallo around the edges so you don’t mess with the yolks. Season each yolk with salt and a crack of black pepper. Sprinkle the entire plate with cilantro and spritz with lime juice and a shake of hot sauce. Serve each plate with folded charred tortillas.
- Recipe Type : Breakfast
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