Huevos Rancheros

Name: Huevos Rancheros
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1, inch Tortilla (Corn); 1/3 teaspoon, vegetable, for brushing Soybean Oil; a short Non-stick cooking spray; 1 medium Egg (White, Raw); 1 medium Egg (Whole, Raw); a pinch Black pepper; 1 tablespoon, shredded Reduced-fat cheddar cheese; 1/4 cup, fresh Sauce (Salsa)

A crisp corn tortilla topped with an egg and an extra white, a little cheddar and fresh salsa — about 191 calories per serving.

191kcal per serving

12.8gprotein

16.8gcarbs

8.3gfat

576 mgsodium

Sodium is calculated without salt added to taste.

Estimated; may vary.

Prep10 min

Cook15 min

Total25 min

Makes1 serving

DifficultyEasy

Huevos rancheros the light way: a corn tortilla crisped in the oven, an egg plus an extra white cooked on top of each other, a spoon of reduced-fat cheddar melted under the broiler and fresh salsa around the edge. One serving is about 191 calories with 13 g of protein.

The tortilla has to be crisp before anything lands on it. Brush it thinly with oil and bake at 450°F until the edges brown and it snaps; a soft tortilla turns soggy under the egg and salsa within a minute. The egg itself only needs medium heat and a couple of minutes per side.

This is a breakfast for one that scales to a crowd without changing the method, since each tortilla is its own plate. Add black beans on the side for a bigger meal, or sliced avocado on top. Make the salsa a day ahead; it tastes better after the onion mellows.

Ingredients

Servings

Tortilla (Corn)1, inch (26 g)
Soybean Oil1/3 teaspoon, vegetable, for brushing (1.5 g)
Non-stick cooking spraya short
Egg (White, Raw)1 medium
Egg (Whole, Raw)1 medium
Black peppera pinch
Reduced-fat cheddar cheese ^*1 tablespoon, shredded (7 g)
Sauce (Salsa)1/4 cup, fresh (65 g)

Ingredient swaps

Dairy-free

Reduced-fat cheddar cheese — remove

Per serving with these swaps: 169 kcal · P 10.9 g · C 16.6 g · F 6.9 g · fiber 2.8 g · sodium 532 mg (estimated)

Cook’s tips

Bake the tortilla until it truly snaps; a slightly soft one goes limp as soon as the egg and salsa land on it.
For a runny yolk, flip gently and cook only 1 minute on the second side; for firm, go the full 3 minutes.
Cook eggs until both the white and yolk are firm if serving anyone pregnant, elderly or with a weak immune system, and eat straight away; this dish does not keep.
Contains: eggs (egg and egg white), milk (cheddar cheese).
Naturally gluten-free with 100% corn tortillas. For dairy-free, skip the cheese and add a spoon of mashed avocado instead.

Method

Wash your hands and all surfaces before you start.
Heat the oven to 450°F. Brush the tortilla lightly with oil on both sides and put it on a baking sheet.
Bake 5 to 10 minutes, until the edges crisp and start to brown. Set aside.
Coat a skillet with cooking spray over medium heat. Pour in the egg white, then break the whole egg on top.
Cook 2 to 3 minutes per side, until the white is set and the yolk is as firm as you like.
Set the egg on the tortilla, sprinkle with pepper and cheese, and broil about 2 minutes to melt.
Spoon the salsa around the edge and serve at once.

More to cook