A Little Suprise...and a Fresh Spin on Huevos Rancheros

Do you notice something different?

Hint:  Look up top, next to the "about" tab.... see it?

Yes!  I've added a link to a new blog season | design!  I've spent a lot of time in my kitchen recently, but not just cooking and baking... but rather painting!  To see my progress and check out my new design blog, click here.

Now on to today's business:  Huevos Rancheros... my way.

Never had Huevos Rancheros before and don't have a clue what I'm talking about?  Aww, you are missing out!  Here's your culinary definition for the day:

Huevos Rancheros is a traditional Mexican dish where a fried egg is served over lightly fried tortillas and topped with cooked salsa.  Click the picture below, courtesy of Simply Recipes, to learn more about the traditional version of this dish.

Nowadays, a multitude of Tex-Mex varieties are showing up with beans (black beans or refried), corn, meat, guacamole, cheese, sour cream... all the good stuff.  Here is a new spin that is super easy, can be served for any meal, and makes a great plate presentation (plus, leftovers store and re-heat nicely).  The taste is the same, but rather than stack all the ingredients up on a plate after cooking them in a fry pan, they are neatly assembled in a tortilla "cup" made using a muffin pan.

Here's the recipe for 8 servings.  You'll need:

8 small tortillas, 6-7"
1 lb. chorizo sausage, browned and drained
1 cup black beans or refried beans
1 cup salsa
1-1/2 cups Mexican blend cheese
8 eggs
Optional:
chopped fresh cilantro, for garnish
sour cream and sliced avocado/guacamole, for serving

Preheat oven to 375 degrees and lightly grease a muffin pan with cooking spray.

Heat tortillas, wrapped in a paper towel, in the microwave for 10-15 seconds to soften.  This makes it easier to mold them in the muffin pan.  Starting in the center of your muffin plan, gently position tortillas in each of the muffin cups. (Using the center cups will allow for even cooking).

Next, spoon the cooked chorizo into the bottom of the tortillas.

Top with beans, salsa, and cheese.

Now for my favorite part:  Crack one egg over the bed of cheese in each tortilla cup.  No frying required!  The eggs will cook in the oven.

Place the muffin pan in preheated oven and bake for 20 minutes or until the whites set.  Depending on how you prefer your eggs, you may cook yours a little longer.  I like mine runny... they mix with all the other flavors, and you can break off pieces of tortilla and dip them in the eggs like chips.  YUM!

When you are satisfied with the eggs, remove from oven and let cool slightly.  Garnish with freshly chopped cilantro.

Using a small knife or spoon, carefully transfer each tortilla cup to a plate.  Serve with sour cream and avocado if desired.  I've also been known to spoon a little more salsa on top.

Breakfast Heaven... Buen provecho!