I wanted to make some Huevos Rancheros, but let’s be real—they’re not quite the same. I mean, they might pass for Huevos Rancheros at a diner in Bangor, Maine, but anyone living in the Southwest would raise an eyebrow if I tried to call them that. No offense to Bangor, Maine! I know you’ve got other culinary delights, like lobster.
So, what are these huevos I’m talking about? Typically, Huevos Rancheros consist of fried eggs topped with salsa or red sauce, served on warm corn tortillas and sometimes with beans. They’re undeniably delicious. But for me, when the craving for corn tortillas and eggs hits, Migas are the answer.
But let me introduce you to my “Huevos Ree-os.” These eggs are slightly different—and awesome. They’re my go-to dish when the hunger strikes hard around 9 am, after being up since five without eating. They’re perfect when a doughnut or a Ding Dong just won’t cut it. Plus, they only take about five minutes to whip up.
I’ve mastered making these eggs, so grab a pen and paper—just kidding. They’re a total cinch to make, but there are a few things to consider, especially when it comes to cooking time. So, let’s get started!
Gather Your Ingredients
To make these delicious “Huevos Ree-os,” you’ll need eggs. Now, I don’t have chickens yet, but the time for that is drawing near. Don’t tell Marlboro Man just yet.
You’ll also need some good ol’ picante sauce. As I said, this is a five-minute meal, folks.
Grab your favorite cheese—the possibilities are endless! I personally love thinly sliced Provolone, but I’ve used Swiss, grated Cheddar/Jack, Mexican Cotija, and even goat cheese. Use whatever you have in the fridge.
Oh, and here’s a news flash: I ran out of butter today. I know, it’s shocking. So, I’m using canola oil spray instead of butter on my griddle. But if you have butter, go ahead and use it.
Heat your nonstick griddle or skillet over medium to medium-low heat. You want it hot enough to sizzle when the eggs hit it, but not too hot that they cook quickly.
Now, go ahead and crack those eggs onto the griddle. Ah, the sound of frying eggs is music to my ears.
Here’s the secret: cook the first side just until it’s firm enough to flip. You want to cook it as little as possible at this stage. As soon as you flip the eggs, it’s time to add the salsa and cheese and reduce the heat. Let it sit for a bit, allowing the cheese to melt slowly as the yolk cooks.
Sprinkle some salt on the eggs and turn the heat to low.
Now, flip those eggs! As soon as you do, generously spoon some salsa over the top. Don’t hold back!
Lay a slice of cheese on each egg. Thin slices work best—the thinner, the better. If the cheese is too thick, it’ll take too long to melt, and the yolks may overcook—let’s avoid that sacrilege.
The Finishing Touches
Let the eggs sit and cook slowly while the cheese melts. This should take at least 3 or 4 minutes. If you’re using a skillet, you can cover it at this stage to speed up the melting process.
While the eggs work their magic, warm up some flour tortillas, roll them up, and place them on the side of each plate.
Once the cheese is completely melted, place two or three eggs on each plate. I choose three—can’t let that cheddar/jack egg feel neglected.
Finally, sprinkle some cilantro on top for that extra touch of deliciousness.
Now, it’s time for the moment of truth.
Cut into those eggs, and behold the perfection. The yolks are warm, set but not watery. If the yolk doesn’t look quite done, just throw the eggs back onto the griddle for a minute. But with the burner on low, the yolks are usually ready when the cheese is melted.
Oh, baby. This is hands down my favorite breakfast ever. Well, at least for now. I reserve the right to change my mind at a moment’s notice.
Enjoy your mouthwatering “Huevos Ree-os” and bon appétit!
For more delicious recipes, visit BDK Restaurant.