First of all, I am genuinely astonished that I haven’t told you all about my huevos rancheros. It’s high time that I introduce you to one of my all-time favorite meals, but first, I’ll share a little personal history with the dish.
It took me a long time to give huevos rancheros a chance (24 years, to be exact). Growing up, my dad always ordered huevos rancheros when we ate out at Mexican restaurants. A giant plate would arrive in front him, a mess of refried beans and substances that I didn’t care to identify. Repulsed by the oozing fried egg, I would divert my attention back to my plate, and smother yet another chicken finger in ketchup. (Yes, I was the kid who ordered chicken fingers at every restaurant. Extra ketchup).
That kid didn’t like eggs at all, and the grown-up kid in me has never learned to like fried eggs. Scrambled eggs I can handle, as long as they’re made with a splash of milk and topped with lots of veggies. So when Kathleen waxed poetic about huevos rancheros in quick succession last year, I thought I’d give the dish a chance—but with a scrambled egg instead of a fried egg. I used Smitten Kitchen’s method, but scrambled the egg before pouring it over the tortilla.
Dad, you were right. Huevos rancheros are amazing.
Whether scrambled or fried, huevos rancheros just might be the perfect meal—light, filling, healthy and super fresh. It’s the breakfast that I treat myself to on weekdays and weekends. It’s lunch, when I can’t think of anything I’d rather eat. It’s the meal that I crave after a stressful day at work. If I’m having a lousy day, huevos rancheros make it all better.
My version is a far cry from the traditional Mexican dish, and quite a bit different from the average beige Tex Mex variety. No matter. If you’re a traditionalist and can’t imagine going without the fried egg, think of it as a scrambled egg-topped tostada, or an omelet with a corn tortilla base. Sounds good, right?
Scrambled Huevos RancherosCourse: BreakfastCuisine: Mexican
Looking for a light, filling, fresh recipe? Look no further than scrambled huevos rancheros, which are perfect any time of the day! Recipe as written below yields 1 serving; multiply as necessary.
1 corn tortilla
1 egg, scrambled
Dash of milk
¼ cup shredded cheese (Monterey Jack, cheddar and mozzarella are all good)
Toppings of your choice (see suggestions below)
- In a small bowl, scramble your egg with a dash of milk.
- Heat a small pan (I use an 8-inch cast iron skillet) over medium heat. Butter the skillet or spray it with cooking spray.
- Place the tortilla in the pan. Let it warm up on one side, and then flip it. Repeat if you want an extra crispy tortilla.
- Once both sides are hot, sprinkle cheese onto the tortilla. I like to leave the center alone and cover the perimeter with cheese.
- Once the cheese has melted, slowly pour the egg mixture onto the center of the tortilla. It will overflow onto the pan, which is fine. At this point, you’re going to treat it sort of like an omelet, so use a wooden spoon to push the eggs around the perimeter of the pan. Scoot the set pieces to the center of the tortilla.
- Once you’ve redistributed all of the eggs to the tortilla, use a big spatula to flip it over and cook for about twenty seconds. Flip it back onto your plate and top it with whatever your heart desires!