Huevos Rancheros

Huevos rancheros, a popular Mexican breakfast dish consisting of fried eggs served on corn tortillas with beans and fresh salsa, loosely translates to “heaven on a plate.” It’s a fiesta in your mouth and the perfect protein-rich breakfast to fuel your Sunday. I didn’t plan on making huevos this morning, but I just happened to have some extra corn tortillas, a can of black beans, some eggs and fresh tomatoes lying around, so I just went for it. Huevos happens to be one of my favorite breakfast treats of all time. I would pass up pancakes, omelettes, french toast or waffles any day for huevos. I still remember an epic huevos breakfast order at Mother’s Market and Kitchen in Laguna Woods, California. Sigh. This version definitely satisfies a huevos craving, and why not keep things interesting and serve these with tequila mimosas? Muy delicioso.

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Muy sabroso

Huevos Rancheros 

Adapted from Smitten Kitchen

4  6-inch corn tortillas

4 eggs

1 can of black beans

cumin

chili powder

cayenne pepper

kosher salt

1 lime

cheddar cheese

olive oil

1 large tomato

1 red onion

1 jalapeño

cilantro (optional)

sour cream or Greek yogurt (optional)

sliced avocado (optional)

Heat a tablespoon of olive oil in a small saucepan over medium heat. Add half a diced red onion. Saute unil soft and then add a can of rinsed black beans, a few shakes of cayenne pepper, cumin, chili powder and a sprinkle of salt. Add about a 1/4 cup of water, lower heat and cover. Let the beans simmer for about 10 minutes. Mash them slightly with the back of a large spoon. Set aside. Dice your tomato, red onion and jalapeño. Place in a small bowl with the juice of one lime, a touch of olive oil, some salt and chopped cilantro. Set aside. In a small frying pan throw down a little olive oil and lightly brown your tortilla on both sides. Sprinkle some shredded cheese on one side and as it begins to melt, crack a single egg over the cheese. Season the egg with salt and pepper. When the egg white begins to set around the edges, flip the whole thing over and let in cook for about 2-3 minutes. Serve each tortilla with a side of beans, fresh tomato salsa, and a dollop of sour cream or Greek yogurt. Sliced avocado would be great too.

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heaven on a plate.

 

Spinach, Red Pepper and Feta Frittata

Frittata is one of those dishes that tastes great, presents beautifully and is a cinch to make. Kind of like creme brûlée or coq au vin. Frittata is lighter than quiche and just as tasty. You can use any combo of veggies and cheese like asparagus and cheddar, mushroom, onion and swiss or tomato, basil and mozzarella. Perfect for brunch, this dish pairs well with bottomless mimosas or bloody marys.

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Spinach, Red Pepper and Feta Frittata 

Based on this recipe from Williams-Sonoma

10 eggs

1 tbsp olive oil

1 red pepper, sliced thin

2 cups fresh spinach

1/2 cup feta cheese

salt and pepper

Heat olive oil over medium heat in a large nonstick skillet. Add red pepper and sauté for 8-10 minutes until soft. Meanwhile crack 10 eggs and whisk until frothy. Add feta and salt and pepper to taste. But don’t actually taste–salmonella alert.  Add spinach to the pan and sauté for 2 minutes until it is wilted. Add eggs and stir everything around lightly. Cook for about 5 minutes and then stick the pan straight under the broiler for a minute or two until it is golden brown on top.

Breaky the Hangover Slayer

Happy New Year everyone! How’s that hangover doing?! Sorry, I’ll keep my voice down. After you brew some coffee and swallow that fistful of Advil, you should really consider eating some breakfast.   In college, Sunday mornings (and by mornings I obviously mean 1pm) were a time of self reflection, regret and carb loading. French toast sticks, grilled cheese, bagels, pizza, anything extremely carby usually put some zing back into my lifeless body. But, breakfast foods were really the winning ticket to not feeling like death the rest of the day.  Hash brown potatoes, pancakes and scrambled eggs.  Food of the Gods, really. Cooking the eggs slowly over low heat  makes them so exceptionally diner-licious, the crispy, oniony potatoes are insanely addicting, and fluffy pancakes drizzled with real maple syrup round out this decadent blue plate special.

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Hash Brown Potatoes picstitch (11)

1/2 lb fingerling potatoes cut into 1/2 inch pieces

3 tbsp olive oil

1 yellow onion diced

salt and pepper

2 green onions chopped

Heat olive oil over medium-high heat in a nice big frying pan. Add potatoes and onions and sprinkle with plenty of kosher salt and fresh ground pepper. Let the potatoes and onions cook for at least 5 minutes before flipping with your spatula. Occasionally toss potatoes. These will cook in about 20 minutes. I added more salt to taste as the taters were cooking. Potatoes tend to need a lot of seasoning. Sprinkle with chopped green onions before serving.

Low and Slow Scrambled Eggspicstitch (14)

4 eggs

salt and pepper

cooking spray

Spray frying pan with cooking spray and heat over medium-high heat. Whisk your eggs up and add a good amount of salt and pepper. Pour into the pan and lower heat. Gently fold eggs over with spatula until your comfortable with  their doneness.

Pancakes

1  1/2 cups flour

3 tbsp sugar

1 tsp vanilla

1/2 cup Greek yogurt or sour cream

1/2 tsp salt

2 tsp baking powder

3/4 cup milk

2 eggs

Mix all ingredients together. Heat frying pan over medium heat and spray with cooking spray. Add about 1/4 cup of pancake batter for each pancake. Cook for about 3 minutes until batter begins to bubble on top. Feel free to add any fruit you like on top like blueberries, banana slices, strawberries, chocolate chips (fine, not a fruit but so delicious). Flip and cook for another minute or so until brown. You can keep the pancakes warm in a 200 degree oven on a cookie sheet until your full breakfast is ready!

Nelly Frittata

I love breakfast. Omelettes, lox and bagels, waffles, pancakes, these are the foods that really excite and motivate me to get out of bed where my true breakfast of  cereal and Folgers Coffee awaits me. On Sunday mornings, however, I have time to leisurely drink my French press coffee, read The New York Times  my Facebook newsfeed and cook some real breakfast. This frittata in a frying pan is one of my favorite breakfasts to make. It’s easy and very adjustable. Throw in any vegetables in your fridge that are nearing their end, a couple of eggs and some cheese (feta, goat cheese, parmesan or cheddar would be perfect) and you’re golden. Putting the pan under the broiler creates a golden crust on top and eliminates any qualms about runny eggs.

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Frying Pan Frittata

4 eggs

1/4 cup diced green onions

1/4 cup diced yellow peppers

1/4 cup diced tomatoes

handful of mushrooms

handful of spinach leaves

salt and pepper

1/4 cup crumbled goat cheese

2 tbsp fresh parsley

olive oil

Turn your oven to the broiler setting. Heat 1 tbsp of olive oil  in a frying pan over medium heat and add your veggies and saute until  the veggies are soft. Whisk eggs up, add a good pinch of salt and pepper and pour the eggs into the frying pan. Sprinkle goat cheese and chopped parsley over the egg mixture. Loosen edges with spatula and cook over medium-low heat for about 5 or so minutes. Place your pan under the broiler for maybe 3-5 minutes until golden on top. Cut frittata into slices.

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