Saun's Huevos Rancheros With Fresh Salsa Rosa Recipe - Cooking Index
Saun's Huevos Rancheros With Fresh Salsa Rosa Recipe - Cooking Index
When preparing an egg sunny-side up, covering the skillet helps to cook both the yolk and the white.
Type: Eggs| 1 tablespoon | 15ml | Corn oil - more if necessary |
| 4 | Corn tortillas - (4" to 6" dia) | |
| 4 teaspoons | 20ml | Unsalted butter |
| 4 teaspoons | 20ml | Eggs (large) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | Fresh Salsa Rosa - (see recipe) |
| = (make a day ahead, serve at room | ||
| Temperature) | ||
| 1/4 cup | 59ml | Grated sharp Cheddar or |
| Monterey Jack cheese - (optional) |
Place 1 tablespoon of oil in a 10-inch nonstick skillet over medium-low heat and warm each of the tortillas for about 2 1/2 minutes per side, or until they start to color and soften, adding more oil as necessary. Drain on paper towels. Place a tortilla on each of 4 dinner plates.
Melt 1 teaspoon of butter in a non-stick skillet over medium-low heat. When the butter is foaming, break an egg into the skillet and fry it sunny-side up. (Do not flip the egg.) Cover the skillet during the last 1 1/2 minutes to set the egg white. Season with salt and pepper. Place the egg on top of a tortilla. Repeat with the remaining butter and eggs.
Top each egg with 1/4 cup of the Fresh Salsa Rosa and, if desired, 1 tablespoon of cheese. Serve.
This recipe yields 4 servings.
Per serving (without cheese): 290 calories, 20g carbohydrates, 9g protein, 20g fat, 225mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 01-26-2003
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