Breakfast is one of the most important meals of the day.
It provides you with the fuel you need, the brain power to make good decisions, and the supplements after a long night's rest. Not sure about the long night's rest (I don't seem to ever get enough!) but breakfast is mighty powerful.
I think I've told you that we have a little Mexican hole-in-the-wall restaurant down the street from us. A local place that is very popular during breakfast time. They serve a wonderful breakfast, almost diner style, of a mix of American and Latin flavored dishes. I often meet a couple of girlfriends there for some spicy food and spicy talk. One of them always gets the Huevos Rancheros. A common dish of fried eggs served on top of a tortilla, smothered with a tomato chile sauce and served with rice and beans.
One day i got a hankering to make this popular dish at home for me and MGG. So I did, changing some of the ingredients such as corn tortillas for low carb flour, and added mashed beans to that actual dish along with enchiladas sauce.
It turned out wonderful! I promptly told my girlfriend (of Hispanic origin) being so proud of myself that I made them, listing my ingredients and method. She laughed at me and said "those are Gringo style Huevos Rancheros" hence the title of the dish!
So what's a gringo girl to do? So, they may not be authentic, but they sure are tasty anyway. Someday I'll get her to teach me the 'old fashioned, authentic way'.
So I hope you will give these a try. Perfect for lunch or dinner too. They're easy to make and taste just as good as the one's down the street, in my opinion!
Huevos Rancheros with Monterey Jack - “Gringo” Style
1 10 oz can diced tomatoes and green chiles, undrained such as Rotel
1 10 oz can enchilada sauce
1 T lime juice
2 T water
1 16 oz can pinto beans, rinsed and drained
4 large eggs
4 8” low carb flour tortillas
1/4 c shredded Monterey Jack cheese
Combine the tomatoes and enchilada sauce in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer about 5 minutes or until slightly thickened. Remove from heat and add lime juice, stirring to combine. Set aside.
Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave on full power for about 2 minutes or until hot.
Heat a large nonstick skillet coated with cooking spray over medium. Add eggs and cook sunny side up, leaving the yolk intact, about 3 minutes, or until the yolk is set but not hard.
Warm the flour tortillas according to package directions. Spread about 1/3 cup of the beans over each tortilla. Top the tortillas with an egg. Spoon 1/3 cup sauce around each egg. Sprinkle each serving with 2 tablespoons of cheese. Serve immediately.