Best Deviled Huevos Rancheros In A Nest Recipes

EGGS, RANCHER'S STYLE: HUEVOS RANCHEROS

Steps:

• Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
• Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
• Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.

HUEVOS RANCHEROS-ISH BAKE RECIPE BY TASTY

Steps:

• Preheat your oven to 375˚F (190˚C)
• In vegetable oil, lightly fry your corn tortillas. Drain on a paper towel.
• In a 9 inch (25cm) cast iron skillet, arrange your lightly fried tortillas so they cover the bottom of the skillet.
• Add black beans evenly over tortillas. (Some will fall in-between the tortillas, thats ok!)
• Sprinkle Mexican blend cheese over the black beans.
• Add pico de gallo on top of the cheese.
• Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in.
• Crack one egg into each well (6 wells for 6 eggs).
• Pour enchilada sauce over everything!
• Bake for 20-25 minutes. Check on it often to make sure your yolks don't overcook!
• Top with your favorite huevos rancheros toppings.
• Enjoy!

DEVILED HUEVOS RANCHEROS IN A NEST

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Separate English muffins and remove a small amount of the interior bread to create a "nest". Place on a parchment paper lined baking sheet. Lightly butter the inside of each nest, then spoon approximately one tablespoon of the prepared refried black beans and smooth to the inside edge. Layer a tablespoon of pico de gallo or a favorite salsa over the beans and spread evenly to the edge of each muffin.
• 3. Separate each egg by placing one white in each muffin and reserving the yolks in a Ziploc® Zip'n Steam® Microwave Cooking Bag. Sprinkle a bit of kosher salt and cracked black pepper on top of each egg and place in oven for 10 to 12 minutes, or until eggs are set and muffins are toasted.
• 4. Seal Zip'n Steam® with all twelve yolks, removing excess air in bag. Microwave at medium power for about 2 minutes, no more than three. Remove from microwave and place in large bowl of cold water [not iced] and let set and cool for a few minutes, or until they are easy to handle [I suggest placing Zip'n Steam® in a Ziploc® Freezer Bag so water does not seep into the yolk mixture].
• 5. In a mixing bowl, combine yolks, whipped cream cheese, mustard, cayenne pepper, kosher salt and cracked pepper and quickly whip until fluffy. Place in piping bag with a star tip or in Ziploc® bag with a 1/4" tip cut-out and pipe a fluffy mound on the top of each "nest".
• 6. Garnish with minced baby chives, minced green onions and a tiny sprig of dill.
• 7. Serve warm. Buen provecho!