Huevos Rancheros

Huevos Rancheros – Rancheros Sauce Recipe

Gluten FreeDairy FreeVegetarian

Huevos rancheros isn’t something I necessarily grew up eating, but it’s a unique and delicious take on everyones favorite meal of the day; breakfast! And if you keep up with Break Thru Kitchen at all, then you know Mexican food is my favorite.

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And this traditional Mexican breakfast dish doesn’t disappoint! It’s made by topping a freshly fried tortilla with refried beans, a sunny side up fried egg, pico de gallo, and a rich and flavorful rancheros sauce.

Huevos Rancheros Homemade
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Why is it called Huevos Rancheros?

The name huevos rancheros translates to ranchers eggs. It was given this name because it is a traditional mid-morning dish in rural Mexican farms.

And while the farmers stick to the authentic recipe, consisting of eggs, tortillas, beans, and salsa, there are many variations of this dish today.

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What do I need to make Huevos Rancheros?

Corn tortilla. The crispy base.

Refried Beans. Gives heartiness and richness to the dish. Find my recipe here.

Eggs. The classic breakfast component.

Pico de Gallo. A fresh, flavorful addition. Find my recipe here.

Rancheros Sauce. Ties it all together.

What can I add to my Huevos Rancheros?

You can add avocado, hot sauce, cheese, lettuce, and so much. I’m giving you the basic recipe today because you will need to master the technique before getting creative.

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Want more breakfast recipes?

Huevos Rancheros – Rancheros Sauce Recipe

Huevos rancheros is a traditional Mexican breakfast dish made by topping a freshly fried tortilla with refried beans, a sunny side up fried egg, pico de gallo, and a rich and flavorful rancheros sauce.
Prep Time25 mins
Total Time25 mins
Course: Breakfast
Cuisine: Mexican
Servings: 1 person

Equipment

  • Frying pan
  • Spatula
  • Fork
  • Spoon
  • Knife

Ingredients

Rancheros Sauce

  • 1 tsp oil
  • ½ tomato diced
  • ½ chipotle pepper in adobo sauce chopped
  • ¼ onion chopped
  • 1 clove garlic minced
  • ¼ tsp paprika
  • ¼ tsp oregano dried
  • ¼ cup water
  • ½ lime juiced

Huevos Rancheros

  • 1 cup frying oil
  • 1 corn tortilla
  • ¼ cup refried beans
  • 1 egg
  • ½ cup pico de gallo

Instructions

Rancheros Sauce

  • Add oil, tomato, chipotle pepper, onion, garlic, paprika, oregano, and lime to a small pan over low to medium heat.
  • Cook for 5 minutes, or until almost all the liquid in the pan evaporates.
  • Add water and cook for 5 more minutes, or until all the liquid evaporates. Set aside.

Huevos Rancheros

  • Add frying oil to a medium pan over low to medium heat. Add corn tortilla to pan and cook until golden brown on both sides. Set aside.
  • Add egg to pan and cook until crispy. Set aside.
  • Assemble huevos rancheros by topping tortilla with refried beans, the fried egg, pico de gallo, and rancheros sauce. Enjoy!

Thank you for reading my Huevos Rancheros recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

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Classic Egg Benedict Recipe

Dairy FreeVegetarian

Egg benedict is truly a classic. And it appears way more difficult to make than it truly is. Let me show you my easy and simple recipe for this old fashioned breakfast dish.

Hollandaise sauce has this huge stigma to it. And you know what I get it, it’s very easy to mess up. But, besides taking a little extra care with your hollandaise and mastering the art of poaching an egg, this is a pretty simple recipe.

Now if you can’t get your hands on English muffins, you can also use a bagel or a roll. And if you can’t find Canadian bacon, you can use regular bacon or even ham. And an easy way to up the flavor in your hollandaise sauce is to add a pinch of cayenne pepper for a little kick.

Some tips I have for you are to be very attentive of you hollandaise sauce. First off, make sure to use a double boiler. If you don’t know what that is, it’s simply a large bowl set on top of a pot half filled with water. You cook the hollandaise sauce on the bowl and you want to make sure to do so over low heat so you don’t risk scrambling the eggs. The hollandaise sauce should be just that, a sauce. It should thinly coat a spoon.

And as far as the poached egg, practice makes perfect! Use a large spoon to spin the water in one direction, creating a tornado like effect to the center of the pot. Pouring the egg into the center lets it spin around it self and create a beautiful poached egg. Once your egg is in the water, lower the heat and cook for 3 minutes before removing from water and letting dry on paper towel.

Don’t skip the paper towel step because placing the egg directly on the muffin creates an unpleasant soggy muffin. And who wants that!

If you don’t have any lemon juice, vinegar works as a good replacement in this recipe.

But whatever you do, make sure you have chives on hand to top the egg benedict. It’s a game changer.

Classic Egg Benedict Recipe

Egg benedict is truly a classic. And it appears way more difficult to make than it truly is. Let me show you my easy and simple recipe for this old fashioned breakfast dish.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 3 people
Calories 420 kcal

Equipment

  • Pan
  • Double boiler
  • Large pot
  • 3 bowls
  • Whisk
  • Wooden spoon
  • Spatula
  • Fork

Ingredients
  

Egg Benedict

  • 3 large eggs
  • 3 English muffins
  • 3 Canadian bacon slices

Hollandaise

  • 2 egg yolks
  • 1/4 cup butter
  • 2 tbsp lemon juice
  • To Taste salt
  • Pinch cayenne pepper

Instructions
 

Poached Egg

  • Fill large pot with water and bring to boil.
  • Crack 3 eggs into three bowls, making sure not to break the yolk.
  • Using a wooden spoon, spin the boiling water and create a strong wave towards clockwise direction in the pot.
  • Pour eggs one at a time into the center of spinning water. Remove any excess egg that rises to the surface of the water.
  • Reduce to low heat and cook for 3 minutes. Remove eggs from water, sprinkle with salt, and set aside.

English Muffin

  • Use a fork to split English muffins in half.
  • Toast on pan until both sides are golden brown using spatula to flip. Set aside.

Canadian Bacon

  • Cook Canadian bacon on pan over medium heat until crispy on both sides using spatula to flip. Set aside.

Hollandaise

  • In a double boiler over low heat, whisk egg yolk until it slightly thickens.
  • Whisk in butter and lemon juice and mix until combined and thickens enough to coat a spoon
  • Remove from heat and add salt to taste and optional cayenne pepper. Serve immediately.

Assembly

  • Start with toasted English muffin, then cooked Canadian bacon, poached egg, and hollandaise sauce.
  • Top with fresh chives and enjoy!

Video

Notes

  • When removing the poached egg from water, place onto paper towel to soak up any excess water. Skipping this step and pacing the egg directly on the muffin creates an unpleasant soggy muffin. And who wants that!
  • Take your hollandaise on and off the heat if necessary. This will help avoid scrambling the egg, especially if you’re a beginning with hollandaise.
  • Serve hollandaise sauce immediately. It thickens up very quickly and becomes hard to work with.
  • If you can’t get your hands on English muffins, you can also use a bagel or a roll.
  • If you can’t find Canadian bacon, you can use regular bacon or even ham.
  • If you don’t have any lemon juice, vinegar works well as a good replacement.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Classic French Omelette Recipe

Gluten FreeDairy FreeVegetarian

French omelettes are superior to American omelettes in my opinion. They are actually very similar, but they are cooked and folded very differently. With American omelettes, you fold one time in half and cook over low medium heat. This produces a slightly crispy omelette. But a French omelette is a whole different thing; you almost more roll, rather than fold the omelette, and you cook over a gentle, low heat. This creates a soft, velvety omelette with a silky interior.

This is the classic recipe so it just just topped with chives, but you can also make omelette au fromage where you add cheese to the omelette right before folding. I don’t know what it is but something about French omelettes feels lighter than regular omelettes, and in the morning that’s exactly what I need.

For the exact technique, check out my video on this recipe below!

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Classic French Omelette Recipe

  • Servings: 1 person
  • Difficulty: easy
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French omelettes are superior to American omelettes in my opinion; they are just irresistible a soft and velvety!.

Ingredients

  • 3 large eggs
  • 1 tbsp butter
  • 1 tbsp fresh chives, chopped
  • salt, to taste

Directions

  1. In a bowl, crack the eggs, add salt, and whisk until mixture is a thin liquid.
  2. In an 8 inch pan over low heat, add butter and melt. Spread around all edges of the pan to prevent the omelette from sticking later.
  3. Once completely melted, add egg mixture and scramble until the eggs begin to thicken.
  4. Once most of the egg liquid is scrambled, start spreading the mixture on the pan to create a round shape. Use spatula to flatten down edges
  5. Once round, flat, and even, use a spatula to begin folding. Start from the side closest to you, and make a small fold. Then continue folding until you’ve reached the last fold.
  6. Fold the last edge of the omelette into a plate. Top with chives and enjoy!

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Deviled eggs with relish, best deviled egg recipe

Deviled Eggs Made With Relish Recipe

Gluten FreeDairy FreeVegetarian

Deviled eggs are a classic for so many different cultures. Italians mix their filling with tuna, Greeks mix theirs with olives, and the south mixes theirs with relish! If you’re a relish person, you will love this version of deviled eggs, and if you’re not a relish person, I encourage you to give this a go anyways because the flavor combination of everything in these deviled eggs and the relish is phenomenal. Truly one of a kind.

Serving deviled eggs at picnics and cocktail parties is a very regular thing for Americans, but this classic finger food did not originate in the United States. Although they weren’t prepared the way we know and love today, the roots of modern-day deviled eggs are traced back to ancient Rome. These little delicacies are also sometimes called Russian eggs, using red caviar or anchovies.

Deviled Eggs

Long story short, there’s probably a bazillion variations for deviled eggs throughout the internet. BUT, this is the best relish deviled egg recipe you’re going to come across. Why may you ask? Well, I used a secret ingredient in these deviled eggs. And that is… drum roll please… BUTTER. And not melted butter, but softened, room temperature butter. It provides a creamy, velvety addition to the filling. Whatever you do, do not skip the butter in this recipe.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Deviled Eggs Made With Relish

  • Servings: 3 people
  • Difficulty: easy
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There's probably a bazillion variations for deviled eggs throughout the internet. BUT, this is the best relish deviled egg recipe you're going to come across.


Ingredients

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 2 tbsp relish
  • 1 tsp dijon mustard
  • 1 tsp butter, softened
  • salt and pepper to taste

Directions

  1. In a large pot over medium to high heat, fill half way with water and add eggs. Bring to a boil, then cover with lid, remove from heat, and let sit for 10 minutes.
  2. After 10 minutes, drain the hot water from the pot and run cold water over the eggs. Peel eggs.
  3. Cut eggs in half and scoop out the yolk into a bowl using a spoon. Using a fork, mash the yolks until you have an even consistency.
  4. In the same bowl, add the rest of the ingredients and mix until everything is well incorporated.
  5. Use a spoon to scoop the filling into eggs, or use a piping back with or without a fancy tip, and pipe the filling into the eggs. Serve!

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Mangu con los tres golpes salami plantain queso de freir

Mangu Con Los Tres Golpes Recipe

Gluten Free

This is pretty much the breakfast I grew up on. I have an incredible amount of memories of being called to the kitchen to pick up my plate of mangu. To be completely honest, it was very rare to eat mangu with all these sides. Mangu is a quick and cheap dish, so my grandma wouldn’t be too bothered to make all 4 sides with it. There was almost always salami, but almost never cheese. But today I’m here to share the comeplete mangu dish with you.

So for starters, if you’re not from the Caribbean you are probably wondering what the hell is mangu. Mangu came from the region of the Congo, when there was slave trade, from a similar dish they eat made with boiled plantains. The name of the dish is mangusi. The word mangu comes from this West African word mangusi, which refers to any mashed vegetable from the earth.

Mangu con los tres golpes translates to mashed plantain with the three strikes. The three strikes would be the egg, cheese, and salami. Sometimes called con los cuatros golpes and incorporating avocado, this is a traditional breakfast in the Dominican Republic.

Try to use very unripe plantains, but yellow ones work too. The salami brand my family uses is Induveca. It’s a Dominican staple and can be used in so many more ways than just a side for mangu. Also, make sure to slice your queso thicker so you have a soft, gooey center.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Mangu Con Los Tres Golpes

  • Servings: 2 people
  • Difficulty: easy
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Ingredients

  • 1 green plantain
  • 4 cups water
  • 6 slices queso de freir
  • 8 slices Dominican frying salami
  • 1/2 red onion, sliced
  • 1/2 cup apple cider vinegar
  • 1 egg
  • 1 tbsp butter
  • 1 tsp cold water
  • 1 cup frying oil
  • salt and pepper to taste
  • 1 ripe avocado, optional

Directions

  1. In a small bowl, add sliced onion and vinegar and let marinate as you prepare the rest of the dish.
  2. Peel plantain by cutting the skin alongside the edges. Cut plantain into 4 pieces for quicker cooking.
  3. In a small pot at medium to high heat, fill with water and plantain pieces, and cook until the plantains are soft.
  4. Once the plantains are soft, remove them from water, preserving about 2 tbsp water from cooking.
  5. In a large bowl, add soft plantain and butter, using a fork to mash the plantains.
  6. Add preserved cooking water and cold water and mash until smooth. Season with salt and pepper and set aside as your prepare the rest of the dish
  7. In a pan at low to medium heat, add frying oil. Add egg, season with salt and pepper, and cook, using a spoon to get the hot oil on the top of the egg. Once cooked, remove from pan.
  8. Add cheese slices to pan and cook on both sides until golden brown. Once cooked, remove from pan.
  9. Add salami slices to pan and cook on both sides until golden brown. Once cooked remove from pan.
  10. Add onion slices marinating in vinegar to pan and cook until translucent. Once cooked remove from pan.
  11. Cut avocado and assemble dish. Enjoy!

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Vegan Strawberry Waffles With Strawberry Syrup Recipe

Dairy FreeVeganVegetarian

Waffles are my favorite breakfast in the morning. They are so versatile and can be made in so many different ways. For this recipe I made strawberry waffles by pureeing one cup of strawberries and including them into the waffle mixture. By using this technique you can flavor your waffles with anything you want, and even make them healthier! Imagine pumpkin waffles, apple cider waffles, or banana waffles… the possibilities are endless.

The warm strawberry syrup adds extra goodness! My favorite way to cook these waffles is just long enough for the outside to be crispy but the inside be soft, and then pour the strawberry syrup while hot right before serving. If you love strawberries and waffles, then you should definitely try this recipe out.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

“Strawberry

  • Servings: ”2
  • Difficulty: ”easy”
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”Fluffy

– 1 cup flour
– 1/4 cup plant based milk
– 4 tbsp sugar
– 1 cup strawberries, blended
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tbsp flax seed + 2 tbsp warm water
– 1/2 tsp salt
– 1 tsp vanilla extract

“Strawberry


– 1/4 cup strawberries
– 1/4 cup water
– 2 tbsp sugar

“Strawberry

  1. Combine flour, baking soda, baking powder, and salt in one bowl.
  2. Combine sugar, blended strawberries, flax seed egg, and vanilla extract in seperate bowl.
  3. Add the wet mixture to the dry mixture and mix until combined. Do not overmix.
  4. Pour mixture onto waffle maker and cook until edges are crispy.
  5. Serve with strawberry syrup.
  6. [recipe-directions title=“Strawberry Syrup”
  7. Combine all ingredients in a small pot and cook on low to medium heat until mixture becomes a syrup, approximately 5-10 minutes.
  8. Serve with strawberry waffles.

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Best Vegan French Toast

Best Vegan French Toast Recipe

Dairy FreeVeganVegetarian

I see so many french toast recipes using breads that nobody ever really has in their kitchen, at least not on a regular basis. So, I made it a mission to make the best french toast recipe that works on regular old sandwich bread (you know the kind that you always have and never really know what to do with).

Vegan French Toast

I’m using potato bread, but any type of bread works here. A good trick to avoid soggy french toast is to not allow the bread slice to fully be submerged in the mix. The dip should be a quick one, two, and you should allow any excess mix to drip off before placing the slice on the pan.

You also need to make sure that you have enough butter on your pan for each slice! That is the secret to perfectly golden french toast.

For extra crunchy french toast, cook the french toast until the edges are brown and allow to cool before serving.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Best Vegan French Toast

  • Servings: 2 people
  • Difficulty: normal
  • Print

Crunchy, fluffy plant based french toast.

Ingredients

  • ¼ cup flour
  • ¼ cup powdered sugar
  • ½ tablespoon cornstarch
  • 2 tablespoons syrup
  • 1½ teaspoons cinnamon
  • ½ cup plant based milk
  • ½ teaspoon nutritional yeast
  • ¼ salt
  • 4 tablespoons vegan butter
  • 4 slices potato bread

Directions

  1. Combine all ingredients together besides the butter and set aside.
  2. Add one tablespoon butter on a pan at medium to high heat.
  3. Quickly dip both sides of bread into batter, never fully submerging the bread in the batter.
  4. Drip off extra batter and place dipped bread onto buttered pan.
  5. Cook for a couple minutes, until the bread has developed an even golden brown color.
  6. Flip, and do the same on the other side.
  7. Transfer to a plate. Repeat steps 2-6 for the remaining pieces of bread.
  8. Allow french toast to cool before cutting or serving.

Nutrition

Per Serving: 439 calories; 4.7 g fat; 95.7 g carbohydrates; 6 g protein; mg cholesterol; 252 mg sodium.

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