Can we do that whole breakfast for dinner thing again?
Because honestly, I could eat these eggs every single night of the week. I know I say this all the time, but I typically make sweet breakfast for actual breakfast or even more often for lunch. And I save the savory breakfasts for dinner. I don’t why, but it’s just what I do. Whether you make these Huevos Rancheros Scrambled Eggs for breakfast, lunch, or dinner, I promise…they will be good!
This recipe comes from the amazing Donal Skehan and his new cookbook Fresh: Simple, Delicious Recipes to Make You Feel Energized! If you’re not familiar with Donal, he’s an Irish cook who is literally making his way around the world and cooking up a storm while doing so (you might recognize Donal from Food Network Star Kids). He just released his first US cookbook, and guys it’s jam-packed with some truly delicious and healthy recipes.
With the weekend just around the corner, I figured it was high time I share his recipe for huevos rancheros scrambled eggs.
Speaking of the weekend, I am sooo ready for it. I spent the first half of the week sick (which is why I was sort of MIA on Instagram stories, but I am back now!). The rest of the week was filled with very cold and snowy days, lots of over the phone meetings, cooking, writing, cookbook publicity planning and plotting, and re-testing what feels like one too many failed recipes. So kind of a long one…
Which is probably why I procrastinated in writing this post a good twenty minutes by watching Ellen DeGeneres scare Selena Gomez multiple times on her show. I receive daily emails via PopSugar, but rarely do I ever actually read what’s in them. But for some reason this clip of Selena Gomez caught my eye and it was basically down the never-ending rabbit hole from there. They’re really not even that funny, and I just found out it these happened over the last 4 years. Why PopSugar is sharing them now is beyond me, but I think I just needed a mindless distraction for a few minutes, so it was perfect.
For real though, do you think celebrities ever get upset with Ellen for scaring them on national TV? I wonder…
ps. If I ever get a chance to be on Ellen, she can scare me anytime…just sayin’
pss. Now I really want to be on the Ellen show.
Ok and now that I just procrastinated some more (it was fun though, right?), let’s talk about these huevos rancheros. I’ve only ever had huevos rancheros at a restaurant, and trust me, they do not even compare to this simple recipe. What I also love about this recipe is that it truly allows the Mexican flavors shine. It’s not loaded with grease and a mass amount of refried beans, but instead kept light and fresh.
This recipe consists of three very simple, yet very important ingredients: fresh eggs, good guacamole and an effortless tomato salsa. <–aka all you need for a really delicious recipe in my book!
The eggs are simply scrambled with a little salt and fresh pepper and served over a batch of homemade guacamole, corn tortillas and topped with a simple cherry tomato salsa. I added a sprinkle of black beans since I already had some cooked up and sitting in the fridge. I also added just a little cheese because that’s just me, I add cheese to just about any and everything.
And done…simple as that, yet seriously one of the most delish Mexican huevos rancheros I’ve had. I love how light these are, yet still so flavorful.
My thinking is that this will make the ultimate weekend brunch…or if you’re like me, a quick Thursday night dinner with maybe an extra side of guacamole…because I mean, it’s clearly the right thing to do.
If you’re in the need of some “Fresh” recipes, be sure to check out Donal’s new cookbook…and then be sure to make his recipe for Huevos Rancheros!!
Huevos Rancheros Scrambled Eggs.
- 4 large free-range eggs, lightly beaten
- 6 small corn tortillas, warmed
- sea salt and freshly ground black pepper
- guacamole, for serving
- black beans and cheese, for serving (optional)
- 1 1/4 cups cherry tomatoes, diced
- 1/2 red onion, finely chopped
- small handful fresh cilantro, roughly chopped, plus more for serving
- juice of 1/2 a lime, plus wedges to garnish
- sea salt to taste
1. Prepare the tomato salsa by combining all the ingredients together in a bowl. Season with sea salt to taste. Set aside at room temperature until needed.
2. Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture. Remove from the heat immediately and season with sea salt and ground black pepper.
3. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges.
Recipe reprinted with permission from Fresh by Donal Skehan.
Tomorrow we’ll be talking Friday things…and chocolate. YESSSS!