Huevos Rancheros Scrambled Eggs.

4.72 from 25 votes

Recipe reprinted with permission from Fresh by Donal Skehan.

Prep Time10

Cook Time10

Total Time20

Course: Brunch

Cuisine: American, Mexican

Servings: servings

Calories: 647kcal

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.